Cutting a julienne

For: Cooked for soups and stocks. Raw for appetizers.

Time: 25 minutes

Difficulty:

0 ratings

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Tools for Cooked for soups and stocks. Raw for appetizers.:

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.

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