How to Julienne

When a dish requires matchstick cuts of vegetables (like carrots for stir-fry or potatoes for shoestring fries), follow these steps.

From: Food Network Magazine

Photo By: ANDREW PURCELL

Cut a carrot into thirds and trim the stem end.

One piece at a time, cut a thin slice from a long side so the carrot will lie flat.

Lay the carrot piece flat and thinly slice lengthwise.

Stack the slices and cut lengthwise into thin sticks.