Preparation time: 20 min.
To “julienne” or to “cut into matchsticks ” is a basic technique in cooking, especially in French cooking. It’s used primarily for vegetables. It’s a type of cut that makes a long thin strip, resulting in a relatively short cooking time and a very appealing presentation.
It depends on the vegetable whether you have to peel it or not. Cut away any root or stem parts. You can use those for vegetable stock.
A “classical” julienne cut is about 2 inch (5 cm) long and very thin, about 1/8 inch (1/3 cm) thick. But you can vary the size, it depends on the type of vegetable you use and the type of dish. If you cut the zucchini very thin they will fall apart. For certain regional Mediterranean dishes I use a broader cut, it preserves the dish’s authenticity. Use a very sharp non-serrated knife and start cutting.
- 2 medium sized zucchinis cut in half and then into 1/8 inch (1/3 cm) strips
- 1 medium size red pepper seeded and cut into 1/8 inch (1/3 cm)
- 1 medium size green pepper seeded and cut into 1/8 inch (1/3 cm)
- 2 medium size shallots cut into thin strips
- 1 clove garlic cut into thin slivers
- 2 Tbsp butter or margarine
- 1 Tbsp olive oil
- salt and pepper
- 1 Tbsp chopped fresh parsley
- 1 Tbsp chopped fresh basil, cut into thin strips
- 1 Tbsp fresh thyme or 1/2 tsp dried thyme
In a skillet warm butter and olive oil. Sauté vegetables until they are al dente. Add garlic, thyme, salt and pepper. Continue sautéing for 1 or 2 minutes more. Sprinkle with parsley and basil and serve.