One of the most popular cutting techniques in Chinese cooking is the julienne ... the size of each veggie uniform by squaring off the edges. The pretty, little end products are also known as veggie ...

First, julienne the vegetables. Peel and cut the carrot, celery, turnip and leek into very thin strips. Heat the broth, season with salt and freshly ground black pepper. Add the julienne ...

If you’ve ever eaten a carrot slaw or carrot salad, then you’ve likely experienced “julienned” carrots. Julienne, a thin, match-like cut ... Look for a large, uniform and firm carrot, then peel it ...

For the vegetable noodles ... 1.25g saturates), 4.5g fibre and 1.25g salt. Using a julienne peeler with a serrated edge, cut the carrots and courgettes into noodle-like strips.