To cut into julienne is to cut into very thin strips. A julienne is pleasing to the eye and very nice as a garnish for soups, fish, meat, etc. A vegetable julienne, such as carrots, leeks and celery, is usually blanched and finished by being cooked a few minutes with fish, veal or whatever it will be served with. Being cut so thin, it cooks very fast.

1. Julienne of carrots a. Trim both ends of the carrot to form a flat base to start from. Working toward you, peel a whole strip of carrot in one stroke, from end to end. Rotate the carrot and proceed all the way around. Use long, regular, slow strokes. b. Slice the carrot into very thin lengthwise slices. If you do not have a mandoline, you can use a vegetable peeler. Apply hard pressure so slices aren't too thin. c. Stack 3 or 4 of the thin slices on top of one another, fold and then slice into a fine julienne.

2. Julienne of celery a. Separate the stalks. Use a vegetable peeler to remove the top layer of fiber from the large outer stalks if necessary. b. Cut each stalk into 4 to 5 inch pieces. Flatten each piece with the palm of your hand. c. Using the flat of a knife held horizontally to the table, cut the celery into 2 or 3 thin slices. d. Pile all the slices on top of one another and cut into thin strips.

3. Julienne of leeks a. Only the white and very light green part of the leek is used. Split the trimmed leek in half. b. Separate all of the layers of the leek. If the leek is old, the center may be woody. Remove this part. c. Fold a few of the leaves at a time, so that the inside of the leaves shows on the outside. d. Cut into very thins strips. Wash and drain.

4. Julienne of potato a. Wash and peel the pototo. Cut a thin slice from the bottom so it will sit firmly and not roll on the work surface. b. Cut into 1/8-inch-thick slices. Stack the slices and cut into 1/8-inch-thick strips. c. Cut the strips into the desired length.