Larger carrots are easier to cut into matchsticks.
Cutting fresh carrots into pieces that resemble matchsticks, is also referred to as julienning. Use these thin slices of carrots for preparing dishes, such as cooked in a stir fry or as a part of a fresh vegetable salad. The matchstick method allows the carrots to cook evenly and results in an attractive vegetable. Experiment with different colors of carrots, such as purple and yellow, for an added touch to any dish when making matchsticks.
Instructions
1. Wash a carrot under running warm water to remove any dirt. Peel the carrot using a vegetable peeler to remove the outer tough skin.
2. Cut off each end of the carrot so the remaining part is of a uniform thickness. Cut down the length of the carrot on each side to remove the rounded edges. Roll the carrot over on one of the flat lengths and trim off the other rounded sides to make a square or rectangular shape from the carrot.
3. Slice the carrot lengthwise into 1/8-inch thick slices. Discard any leftover slices that are not 1/8 of an inch thick as you want to have equal-size matchsticks. Cut the slices of carrots into 3-inch long sections.
4. Place a single section flat on the work surface. Slice the section lengthwise into 1/8-inch thick sections to create matchsticks. Repeat this with the remaining sections of carrots.
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