So when you’re looking to julienne an ingredient you’re looking to make thin strips or matchsticks depending on the ingredient.  It’s a great way to make jazz up a dish as a garnish or liven up a salad.  It’s also the first step when you need to Brunoise something. Here’s how to julienne and apple and a carrot.

Matchsticks with an Apple:

Get out a knife or peeler to remove the outside skin.

Now slice thin sections until you get to the core.

Be sure to cut along the core to remove the two outiside peices and slice thin as well.

Stack your slices and cut clean thin matchsticks out of the slices.

Don’t you feel gourmet?

With carrots or any other ingredient that can’t form nice blocks or you just want a garnish, the same method applies.

Peel your carrot, but instead of pulling out your big knife once the skin is removed, use your peeler/pearing knife to cut wider but thin pieces.

Once you’ve peeled a healthy stack.  Place the slices on top and fold over.

Slice in thin strips with a sharp knife.

NOTE:  Carrots, leeks, celery could use a quick blanch (like 5 seconds) in salted water before being added as a garnish usually.