Kitchen Basics: How to Matchstick Vegetables (Julienne)


Dinner parties are so much fun! I love having guests over because the wedding china and crystal gets a good workout, the house gets a thorough cleaning and I get to show off one of my favorite dishes. Until you throw in a vegetarian…then things get interesting. After some back and forth, I finally settled on shrimp piccata (recipe later this week). Not just noodles and shrimp with a sauce, but a hearty meal with lots of vegetables: strips of bell peppers, matchstick zucchini, and cherry tomatoes.

Wait…what’s a matchstick zucchini?

According to Google, the proper term is julienne and it means cut into long thin strips…like a matchstick.

Great, so how do I do that? YouTube to the rescue! After watching a video for 30 seconds, I couldn’t believe how simple it was and why I didn’t know about this technique sooner.

So I pass this new found technique on to you so next time you want to stir fry, add veggies to pasta or a salad or when someone tries to display their culinary prowess by saying they julienned the veggies, you know exactly what to do.

Matchstick Zucchini

Step 1: Cut off the ends and cut into 3 inch segments.

Step 2: Stand the segment on end and cut off the sides so that the top makes a square.

Step 3: Slice the segment 1/8” wide.

Step 4: Stack up the slices and cut 1/8” wide.

Step 5: Repeat for all segments. And TADA!



1 comment

  1. Keischa November 1, 2011 at 8:11 pm Reply

    Wham bam thank you, ma’am, my questions are answered!

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