Recipe for julienne of carrots.

Ingredients:
- 4 large carrots
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon dried herbs (such as thyme or rosemary)

Instructions:
1. Peel the carrots and cut off the ends. Using a sharp knife or a mandoline slicer, cut the carrots into thin, matchstick-sized strips.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the carrots to the skillet and sauté for 5-7 minutes, or until they are tender but still slightly crisp.
4. Season the carrots with salt, pepper, and dried herbs, and toss to combine.
5. Serve the julienne of carrots as a side dish or use them as a topping for salads, sandwiches, or wraps. Enjoy!

Ingredients:

- 3 large carrots

Tools:

- Paring knife
- Julienne cutter or mandoline

Instructions:

1. Peel the carrots: Use a paring knife to carefully peel the carrots, removing any blemishes or dirt.

2. Cut off the ends: Use the paring knife to cut off the top and bottom ends of the carrots.

3. Julienne the carrots: There are two options for julienning the carrots:

- Paring knife method: Hold the carrot vertically and use a sharp paring knife to make thin, even strips from top to bottom, rotating the carrot as you cut.
- Julienne cutter or mandoline method: If you have a julienne cutter or mandoline, follow the manufacturer's instructions to julienne the carrots.

4. Rinse and drain: Once the carrots are julienned, rinse them under cold water and drain them thoroughly.

Tips:

- For the best results, use fresh, firm carrots.
- Keep the julienne strips uniform in thickness for even cooking.
- If you don't have a julienne cutter or mandoline, you can use a vegetable peeler to create thin strips.
- Julienned carrots can be used in salads, stir-fries, soups, and other dishes.