A Julienne slice is essentially match sticks, but it’s a handy cut to know.

It comes in handy for a number of uses including chips and dicing,

While cutting chips is the same principle, a julienne slice tends to be much thinner but I’ve just done a fairly rough cut in the examples.

Trim the edges

Something you should never ask a cockney Gardner to do, unless you want to come back to no hedges, first we need to trim the edges so we have flat surfaces to work with.

Depending on the size of the carrot, cut it in half and the down 1 of the long sides cut about 5-10mm in, so you end up with a flat edge along one side. Then turn the carrot flat side down and repeat with the other 3 sides, so you’re left with a rectangle of carrot.

Slice into sticks

Now for the julienne slice, you can make them as thin as you like, but 2 slices on the top and 2 on the side is usually a good place to start.

Put the carrot flat on the chopping board and make 2 cuts lengthwise, then turn these 90° and stack them up again and make 2 more lengthway cuts. (In the example I only made 1 slice on the second cuts because it’s a small carrot)

What about the leftovers?

With the 4 slices the remain from the edge of the carrot you can either add them to a stock/soup, use them for a carrot purée/mash or cut them into more julienne slices for cooking, eating or dicing.