To cut into julienne is to cut into very thin strips. A

julienne is pleasing to the eye and very nice as a garnish

for soups, fish, meat, etc. A vegetable julienne, such as

carrots, leeks and celery, is usually blanched and

finished by being cooked a few minutes with fish, veal or

whatever it will be served with. Being cut so thin, it

cooks very fast.

1. Julienne of carrots

a. Trim both ends of the carrot to form a flat base

to start from. Working toward you, peel a whole strip

of carrot in one stroke, from end to end. Rotate the

carrot and proceed all the way around. Use long,

regular, slow strokes.

b. Slice the carrot into very thin lengthwise slices. If

you do not have a mandoline, you can use a vegetable

peeler. Apply hard pressure so slices aren't too

thin.

c. Stack 3 or 4 of the thin slices on top of one another,

fold and then slice into a fine julienne.

2. Julienne of celery

a. Separate the stalks. Use a vegetable peeler to remove

the top layer of fiber from the large outer stalks if

necessary.

b. Cut each stalk into 4 to 5 inch pieces. Flatten each

piece with the palm of your hand.

c. Using the flat of a knife held horizontally to the

table, cut the celery into 2 or 3 thin slices.

d. Pile all the slices on top of one another and cut into

thin strips.

3. Julienne of leeks

a. Only the white and very light green part of the leek

is used. Split the trimmed leek in half.

b. Separate all of the layers of the leek. If the leek

is old, the center may be woody. Remove this part.

c. Fold a few of the leaves at a time, so that the

inside of the leaves shows on the outside.

d. Cut into very thins strips. Wash and drain.

4. Julienne of potato

a. Wash and peel the pototo. Cut a thin slice from the

bottom so it will sit firmly and not roll on the work

surface.

b. Cut into 1/8-inch-thick slices. Stack the slices and

cut into 1/8-inch-thick strips.

c. Cut the strips into the desired length.