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 ...

Use thinly sliced fresh and younger carrots similar in size and shape to the asparagus. Thinner strips are better and will ...

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 ...

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 ...