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Cutting
vegetables matchsticks, also called 'julienne', are simple to cut yet
look very special. Matchsticks can be steamed, stir-fried, added to
soups, used as a garnish or to give an extra crunch to salads:
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Peel the
vegetable and shave off curved edges. Cut across into pieces about
5cm / 2in long.
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Lay each
piece flat and cut it lengthways into slices 3mm / 1/8in thick or
less, guiding the side of the knife with your knuckles. Stack the
vegetables slices and cut them lengthways into strips about 3mm /
1/8in thick or less.
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