If you are looking to dress up the presentation of your dish, try julienning your vegetables. In traditional French cuisine, this means cutting your vegetables into narrow, fine sticks that can measure 2 to 3 inches long and 1/8 square. Of course you can julienne finer or thicker if you’d like.

Determine the length of your julienne, then using a chef’s knife trim away the root or stems of the vegetable. Make sure the sides are straight and at right angles. Holding your knife vertically, cut each piece into 1/8 panels. Then stack the vegetable rectangles flat, one on top of the other and cut each panel lengthwise to make them uniform …you’ll notice they look like matchsticks, hence they call them matchsticks.

It’s important to remember to tuck your fingers in and away from the knife’s path when cutting. The ideal julienne cut is two inches long, any longer, it’s harder to get into your mouth. Whatever scraps you have left over can be used as vegetable stock or in a sauce.

The uniform strips add a dash of color and beauty to dishes. It’s a great garnish and dresses up any dish. Not only does reshaping your vegetables look good, but when the surface is exposed, it heightens its taste and would make any mouth water.