How to Julienne Carrots

How to Julienne Carrots

Julienne carrots may sound fancy, but we’re here to help break it down with tips and tricks for easily creating crisp, slender julienne carrots and so much more.

For Starters...

Did you know that julienne, or French cut, simply means cutting into long, thin strips about the size of matchsticks? In fact, it’s the reason julienne carrots have also earned the name matchstick carrots.

Why carrot all? Well, there are a few reasons. Using this cutting technique helps break carrots down into easier, more digestible pieces. It also helps ensure that ingredients in a recipe can cook more quickly and evenly. Plus, julienne carrots can add a fresh, crunchy texture to sushi, sandwiches, wraps and more. To top it off, they can even be used as a garnish for salads and soups.

So...How Do You Julienne Carrots?

Before you start making julienne cuts, you’ll want to be sure you have the right-size carrots. Small- to medium-size carrots can be more difficult to julienne, so the larger the carrots you have, the easier making julienne cuts will be.

After you’ve washed and peeled the carrots, trim off the stem ends and root tips using a chef’s knife. Then cut each carrot in half length-wise, roll the carrot over on its flat side (this can help create a safer, more stable cutting surface) and continue slicing into even lengths, around 3″ long and ⅛″ thick. Continue the steps above until all your carrots look like matchsticks.

Looking for recipes that call for this cutting technique? Try whipping up some of our favorites below.

Hungry for More?

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