then you’ve likely experienced “julienned” carrots. Julienne, a thin, match-like cut, is also known as the “French cut” and is regularly taught to culinary students at French-style ...

Snap stalks in half and thinly slice bulb. Thinly slice leeks and rinse well. Thinly slice carrots. Add fennel stalks, sliced fennel bulb, sliced leeks and sliced carrots to pot with onions ...

Peel medium to large carrots thinly, top and tail, then cut into slices, or thin batons. Simmer in salted water for a few minutes until al dente. Drain, run under the cold tap to halt cooking ...

Wash and thinly slice just the white part of the leeks, setting aside the green parts to use another day. Peel and mince three cloves of garlic. Peel the carrots and parsnips and cut them into one ...

Peel carrots and slice into rounds as thick as a nickel. Transfer carrots to a large bowl and toss with salt and 1 tablespoon olive oil. In a medium, chilled bowl, whisk heavy cream until it holds ...