'Julienne' is a French term for the method of cutting vegetables into thin strips. Follow these tips to perfect your chopping method. We've used a carrot as an example.
- Peel the carrot and trim both ends
- Cut the carrot into two pieces
- Slice a small piece from one side of the carrot to create a flat surface
- Place the carrot flat onto the chopping board, then trim another flat surface on one side of it
- Hold the carrot at each end with your thumb and little finger
- Place your remaining fingers flush against the flat edge of the carrot so that your fingernails act as a buffer against the blade
- Carefully cut a fine slice from the edge of the carrot, letting the knife gently graze your fingernails on the way down. Inch your fingernails back as you cut, then slice again
- Continue chopping until all of the carrot has been cut into fine slices, then pile the slices on top of each other
- Repeat the slicing process as before to create long, thin strips of carrot
