When you are making a recipe that requires matchstick carrots, this method of cutting is called julienne. It provides you with a generous pile of similarly-sized carrots that can be used in stir-fries and salads or to fill spring rolls and veggie burritos.
While this small uniform cut may seem intimidating, it’s quite easy to julienne carrots as long as you follow a few key steps.
Why To Julienne (Make Matchstick) Carrots
This style of cutting carrots ensures you have pieces that are all the same size. This helps the carrots to cook quickly and to cook evenly when you add them to a skillet or when baking and roasting them.
It also affects the presentation and texture of a dish. You will end up with consistent pieces of carrots in each bite as well as a striking pop of color both when the carrots are raw and after being cooked.
The Proper Size of Julienned Carrots
When you julienne carrots, plan to make each matchstick about 2 inches long. You can extend this to 3 inches if you’d like them a little longer, but don’t go much beyond that or they may overpower the final recipe and be difficult to eat. Each piece is small, about 1/8-inch thick.
How to Use Julienned Carrots
You can use julienned carrots both raw or cooked in recipes. The size of this cut is too small for serving as a dipper on a snack board. For that, use the batonnet knife cut.
Show Off Your Knife Skills With These Recipes
- Ginger Pork Rice Bowls
- Autumn Tabbouleh with Cauliflower, Carrots and Golden Beets.
- Vietnamese Pickled Carrots and Daikon (Do Chua)
- Classic Coleslaw
- Quick Green Curry Chicken with Zucchini Noodles
How to Julienne Carrots
2 medium carrots
Peel the carrots:
Using a vegetable peeler, peel the carrots.
Trim the carrots and cut into segments:
Using a sharp chef's knife and cutting board, trim each end of the carrots and cut them into segments that are 2 inches long.
Stabilize the carrot segment:
Cut a very thin piece of carrot off one side so that the carrot will rest on the cutting board without rolling.
Cut the carrot segment into planks:
Cut the piece of carrot into planks about an 1/8 inch thick.
Stack the planks:
Stack 3 to 4 planks of carrots that are similar in width.
Cut into matchsticks:
Cut the stack into 1/8 inch thick slices to create matchsticks.
Repeat with remaining carrot pieces:
Repeat the process with any remaining pieces of carrot. Gather your julienned carrots to use in recipes.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 1g||4%|
|Total Sugars 1g|
|Vitamin C 1mg||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|