refined stews. Hold a peeled carrot on a cutting board
parallel to the bottom edge of the board. Slice 1 inch of
the thick end off at a 45-degree angle (6). Roll the carrot
forward so that it rotates 90 degrees and cut another 1-
inch segment off at a 45-degree angle (7). Repeat rolling
and slicing until the entire carrot is cut (8). This method
works equally well with parsnips.
- JULIENNE AND BRUNOISE are what
you use when you want to start getting really fancy. These
look great when cooked with fish en papillote, for
example, and also work well in stir-fries and sauté. To
finely julienne a carrot, start by cutting it into 3-inch
lengths. Then slice off an ⅛-inch strip from one side of
each segment to create a stable base for the carrot to sit on
(9). (Use the scraps for stocks or compost, or eat
immediately.) Set each piece of carrot on its trimmed side
and carefully slice it lengthwise into thin planks (10).
Stack two or three of the planks and slice into even
