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A julienne is a food that has been julienned, or sliced into the shape of a skinny little matchstick. Juliennes aren’t just classy; they’re also a convenient way to get kids and other picky individuals to eat some zucchini or broccoli without facing the textural issues that tend to obsess vegetable eschewers. Give julienned vegetables a light saute to make a great side for a fish filet, or stir them up into a simple pickled salad to lend tang and color to your rice or noodle bowl. Chefs julienne vegetables so they cook evenly, and to make restaurant-worthy slaws and sides. But as anyone who’s tried it will tell you, julienning with a knife alone can wear out your patience something awful. No more of that. Next time you’re looking to slice up a bunch of veggies at once, try this two-step trick for painlessly whipping up sticks on the fly. Use it to get creative with all sorts of garnishes, salads, and easy side dishes. Whether you’re serving two or twenty, we think you’ll enjoy converting all those vegetables into wee little sticks that cook evenly, look elegant, and are easy to eat.WHAT YOU’LL NEED:
<a href="http://www.amazon.com/gp/product/B0000VZ57C/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0000VZ57C&linkCode=as2&tag=delvkitc-20">A mandoline</a>
Your favorite knife
Food ready to embrace its matchstick-sized destiny