Follow this simple how to guide and master a classic French cooking skill. Ah, oui oui, tres bien!
1. First off, peel your carrot. Richard simply scrapes the skin off with a sharp knife so as not to lose the nutrients just under the skin.
2. Cut the carrot into lengths as long as the knuckles on your fingers.
3. Stand each section on its end and slice off the round edges to make a square-edged piece of carrot.
4. Once it’s nice and square, cut it into slices about 1-2mm thick.
5. Pile up the slices then cut into thin strips, again about 1-2mm thick depending on how thin you want your julienne.
6. Keep slicing each piece in the same way until it’s all in lovely thin strips.
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