Here are the necessary knife skills that you need to know for prepping carrots: we will run you through the steps on how to slice, batonnet, julienne, and brunoise. While these may sound like fancy French words to you, they are much easier than you think! Remember to sharpen your knives for these carrots, they are much firmer than most vegetables.
1 Slice off both ends of a peeled carrot.
2 Slice through while holding the carrot firmly.
Batonnet is a French word for baton, so this cut is the most basic one before moving on to the rest.
1 Slice off the rounded sides of a carrot to form a rectangle.
2 Slice into ¼-inch thick slabs.
3 Flip the slabs on the flat side and slice into ¼-inch sticks.
The julienne, or the matchstick cut, uses the same technique as the batonnet cut.
1 Slice off the rounded side of a carrot to form a rectangle.
2 Slice into 1/8-inch thick slabs.
3 Stack the slabs on top of each other..
4 Slice into 1/8-inch thick sticks.
A brunoise is a fine dice, so use this cut when you use carrots as a base for soups and sauces.
1 Start with finely julienned carrots.
2 Stack julienned carrots perpendicular to the knife.
3 Slice into 1/8-inch thick cubes.