It might be a sophisticated cut, but it's not impossible for home chefs. If you’ve ever eaten a carrot slaw or carrot salad, then you’ve likely experienced “julienned” carrots. Julienne, a ...

1. Peel carrots, and cut into fine julienne. Place in a medium bowl. 2. Put shallot, lemon juice and garlic in a small bowl. Stir in olive oil; season with salt and pepper. 3. Lightly salt carrots ...

On a scale of ho-hum to exotic, the humble carrot rarely rates above a yawn. It lacks the style of asparagus, the charm of a big, plump leek, ...

⅓ cup plus 1 tablespoon vegetable oil; 1 pound russet potatoes (2 large potatoes), peeled and shredded; 1 pound green, yellow or a combination zucchini (3 medium), shredded ...

Most commonly it’s called julienne or matchstick cut but sometimes, allumette. The 2- to 3-inch-long strip has a perimeter size of 1/4 square inch, often seen in slaws. Cut these further into ...