This step by step guide outlines how to julienne carrot and any vegetables, with 5 options using different kitchen tools.
It sounds like higher mathematics or great magic, but it is one of the simplest and at the same time most effective ways in the kitchen to process vegetables: Julienne cutting.
We show you how you can conjure up a delicious soup ingredient or the basis for a vegetable pan within a few minutes. So, get on the tools and get going!
How to julienne carrot and other vegetables
Overview: What is Julienne and what is it used for?
Julienne are fine strips that are very easy to cut from vegetables. The biggest difficulty is not the shape, but much more that all stripes should have about the same length and thickness. Only in this way does each ingredient have the same cooking point and the food can be prepared precisely with the right ‘bite’.
Julienne cutting is not by chance one of the basics in cooking training and must be practiced to perfection. Julienne is used in numerous dishes and types of preparation, such as steaming or cooking. It is also widely used for salads, roast dishes, soups and sauces.
By the way: It is not known where the term Julienne comes from. It was first used around 1720 in the book Le Cuisinier Royal by Francois Massialots. It may well be that it refers to a well-known French first name.
Whether it’s a professional kitchen or a home, Julienne strips are the best option when it comes to cooking vegetables quickly and also serving them to blend easily in salads and raw dishes. After all, zucchini or carrot strips don’t just look good; They also encourage a healthy and low-carbohydrate diet. So you want to cut Julienne in your kitchen, but wonder how does it work? No problem, we’ll tell you everything you need to know.
How to julienne carrot and other vegetables: 5 methods with 5 tools
If you want to cut Julienne, you have 5 different tools to choose from, some of which can lead to very different results.
How to julienne carrot and other vegetables: using a knife
You don’t need much to julienne carrot with a knife: a chef’s knife and a cutting board are your basic tools and are what is generally used in many restaurants. If you have everything ready and the vegetables are prepared so far, so cleaned or peeled, you can start:
- Cut off the ends of each vegetable.
- Now cut fine slices. Vegetables with a small diameter (e.g. carrots) are best cut down at an angle to obtain larger slices that are easier to process. For example, you only need to halve leeks.
- Now place the vegetable slices directly or fan-like on top of each other and fix them well with your fingertips. Now cut diagonally even strips (i.e. the Julienne).
- You can then continue to use the vegetables as indicated in the recipe.
- Exercise makes the master at the knife! If you don’t cut completely identical Julienne during the first attempts, then continue practicing. Each time it will be a bit better.
- Also, don’t work too fast to avoid accidentally cutting your fingers — keep them in the ‘restaurant’ claw position, with fingertips tucked underneath, allowing the knife blade to touch the curled over knuckle.
How to julienne carrot and other vegetables: The Julienne peeler
The peeler is also the simplest option if you want to cut Julienne. So-called julienne peeler basically looks like a normal pendulum peeler. There is only one difference: the cutting blade is again separated by transverse blades, whereby the peeled vegetables are peeled off not in one piece but in vividth strips.
How to julienne carrot and other vegetables: The manual spiral cutter without crank
Spiral cutters (also called vegetable spaghetti cutters) are also suitable for Julienne cutting. But how exactly do you work them? A good question, because there are different types of spiral cutters. Our other variants below are therefore all to be regarded as subtypes of the spiral cutter.
In general, spiral cutters differ from Julienne peelers in that much longer Julienne strips can be cut with spiral cutters. In variant 2, the manual spiral cutter without crank, you have to manually rotate the vegetables through the spiral cutter in a rotational motion. The blades of the vegetable tailor for vegetable spaghetti are arranged in such a way that Julienne strips are created.
How to julienne carrot and other vegetables: The manual spiral cutter with clamp
In contrast to the manual spiral cutter without a clamp, in this variant, you clamp the vegetables into the spiral cutter and then rotate the vegetables through the appropriate attached cutting blades. This is quick and easy, but is also slightly more expensive than the manual counterpart without a crank.
The electric spiral cutter
The absolute top variant among the Julienne makers, especially those who have to create bulk amounts of julienne vegetables! Electric spiral cutters have an automatically operated cutting device, through which you only have to push through the vegetables. This saves time and allows you to cut a large amount of Julienne strips in no time – perfect for gastronomy or very active amateur chefs! Of course, this professional achievement also has a price. Electric spiral cutters are the most expensive option if you want to cut Julienne.
Recipes for Julienne vegetables
Julienne mixed vegetables
Ingredients for 4 portions:
- 600 g carrots
- 100 g celery
- 100 g zucchini
- 150 g leeks
- 50 g butter
- 6 tbsp water
- 1 tsp sugar
- Sea salt
- Wash, clean and dry the vegetables thoroughly.
- Cut the vegetables into fine Julienne according to our instructions above.
- Put the sliced celery and carrots in a saucepan.
- Add water, butter, a pinch of salt, some pepper and the sugar.
- Let the vegetables simmer on a low flame for about 5 minutes.
- Add the leeks after 2 minutes and the courgettes after another 6 minutes. After a total of 15 minutes, the vegetables are cooked.
- If there is still a lot of liquid in the pot at the end of the cooking time, remove the vegetables and drain.
- Reduce the stock to a syrup and place the julienne in it briefly before serving.
- Enjoy this glazed Julienne as a side dish with fish or meat dishes.
Glazed Julienne carrots
Ingredients for 2 people
- Carrots 600g
- Butter or margarine 2 tbsp
- Sugar brown raw sugar 2 tsp
- Salt + Pepper to taste
- Lemon juice freshly squeezed 1 tbsp
- Vegetable stock powder – 1 tsp
- Parsley 2 tbsp
- Cut off the green of the carrots….. Wash. Peel with the peeler.
- Peel down the peeled carrots with the Julienne peeler. Put the strips in a bowl.
- Wash parsley … shaking dry … finely chop … set aside.
- Squeeze the lemon.
- Heat the butter in a pan until it foams.
- Add the sugar and mix thoroughly.
- Now add the Julienne strips of the carrots to the butter mixture and mix.
- Add 1/2 cup of water then salt, pepper, lemon juice and vegetable broth powder … Stir.
- Turn off the heat. Try the carrot julienne now … they should still have bite.
- Add the chopped leaf parsley … Finished.
Note: This vegetable side dish is ready really quickly … because the Julienne strips are very thin. So that they do not become too soft, prepare as the last and bring them to the table immediately … otherwise the carrot strips will soften.
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Genevieve Dumas is a design, fashion, food and style writer who has worked on major magazines and mastheads in the United States and Europe.