Cooked for soups and stocks. Raw for appetizers.
Author: Chef Philippe
1 mandolin, 1 mincing knife, 1 cutting board
Prepare the vegetables and required utensils. Peel and wash the vegetables. Cut the carrot into slices 0,2 cm thick. "You can do it with a mandolin slicer or a mincing knife". Cut the slices into 0,2 cm large sticks. Cutting a julienne gives thin filaments, about 5 cm long and 0.2 cm thick.
A stainless steel vegetable slicer (thickness is adjustable).