Garnish vegetable sides with matchstick cut carrots.
Delicately cut carrot matchsticks add crunch to salads without overpowering the other ingredients. The matchsticks also make an attractive but edible garnish on top of food, or on the side of a plate. A julienne cut creates the small carrot matchsticks. The same method is used for other vegetables as well. Always use a sharp knife to ensure your cuts are clean, and so you don't have to force the blade through the carrot.
Instructions
1. Cut the top and bottom off the carrot. Peel the skin off the carrot with a vegetable peeler.
2. Wash the carrot under running water. Scrub lightly with a vegetable brush to ensure the vegetable is clean.
3. Cut the carrot into 3-inch segments. The length of the segment determines the length of the matchsticks.
4. Slice the carrot segments lengthwise. Make each slice 1/4-inch thick.
5. Stack the slices on top of each other. Slice the stack crosswise into 1/4-inch thick matchsticks. Repeat the slicing for each carrot segment until the whole carrot is cut into matchsticks.
Tags: 4-inch thick, carrot into, carrot matchsticks, matchsticks Slice, with vegetable