Julienne Veggies in Minutes: Two Simple Ways

Start by washing and trimming your veggies. If you’re working with root vegetables like carrots or beets, peel them first. For the classic julienne, chop your veggies into 2-inch chunks. Square off the sides so they’re easier to handle, then slice into thin planks about 1/8 inch thick. Stack those planks and cut again into skinny matchsticks. Super satisfying! If you want to save time, try the angled method. Slice your cylindrical veggies at a steep angle, making long, thin slabs. Lay those flat and cut into matchsticks. This way, you skip squaring off the sides, and your sticks come out a bit longer. Both techniques make salads and stir-fries look extra fancy, and it’s honestly easier than it looks. #kitchenhacks #julienne #vegetableprep #Food #Cooking