How do I...

How to julienne vegetables


How to julienne vegetables


forma
DIFFICULTY
Easy

The julienne cut is a basic cooking technique used to turn vegetables into thin matchsticks.





The julienne cut is normally used for onions, carrots and zucchini, but that can be applied to any type of vegetables, transforming them into small matchsticks.


Preparation

1
To julienne zucchini, for example, cut off the ends, slice lengthwise and remove the seeds. Then, cut the slices in half.

2
Place your knife in one hand and use the index or middle finger of your other hand to hold the zucchini in place and to determine the thickness of the slices.

3
Move your fingers back along the zucchini to make the next cut, while holding the flat side of the knife against your knuckles.

4
During this process, be sure not to raise too handle of the knife too high. Ideally, the tip of the knife should remain firm on the cutting board.

5
A thin julienne cut is considered to be less than 1/10 inch, while a thick cut is slightly wider.

6
To julienne carrots, cut off both ends, then peel and cut in half lengthwise. Cut into thin slices and repeat.


Let us inspire you


Fava Beans with Anchovies
Simple ingredients in an easy-to-make, tasty ...

Eggplant Parmigiana
This version of a classic southern ...

Giuseppe Verdi Risotto
This dish was created by the ...

Barilla® Whole Grain Penne with Cabbage & Mushrooms
Garlic, rosemary and a dash of ...

Parma, SPA and Cuisine, The Ultimate Italian Escape
Academia Barilla offers a 4-day gourmet ...

Barilla® Rotini with Three Cheese Sauce, Basil & Romano Cheese
A cheese-lover's choice every time – ...

Barilla® Penne all'Arrabbiata
Barilla® Penne all'Arrabbiata

Barilla® Mezze Penne with Ricotta, Marinara Sauce & Mushrooms
A customary Italian flavor – Marinara ...

Stuffed Duck
A rich, elegant main course for ...