Julienning a carrot, also could be thought of as cutting it into matchsticks, is really a simple skill to learn. Practice, patience and a steady hand will enable you to be julienning chef-quality slices.
Wash and peel the carrot and use a large, sharp knife to trim the root end and the carrot tip.
Cut the carrot into 8cm lengths; take each piece and slice in half lengthways. Trim each carrot piece so the edges are straight and right-angled.
Take a carrot piece and slice lengthways into flat, rectangular sections about 2 - 4mm thick. Repeat with remaining carrot.
Stack the rectangular slices, and make parallel cuts of the same thickness through the stack to create matchsticks.
Want more? Check out: Carrot and coriander soup with green onion bread.
Easy, hardy and visually stunning
One of the easiest plants to grow from a cutting
Choose the most beautiful blooms for your big day
An adaptable vine that'll burst with fruit and flowers
All you need is a bulb from the supermarket and a patch of dirt