Julienne is a method of food preparation in which the food item is cut into long thin strips. Common items to be julienned are carrots for carrots Julienne or celery for Céléris Remoulade . With a sharp knife the raw vegetable is sliced to length and trimmed on four sides to create a thick rectangular stick 6-7cm long, then cut lengthwise into thin (1-2mm) slices. Stacking these slices and again cutting lengthwise into thin (1-2mm, equal to the thickness) strips creates thin uniform… (More on Julienning)