Great for Stir Fries, Vegetable Medley, Sheet Pan Baked Meals and Sautéing
This method of cutting long thin veggies (ie. carrots, zucchini, parsnips, cucumbers) is my favorite for adding a little interest to the final dish with zero extra work. You’re increasing the surface area of the vegetable, so you’ll get extra caramelization on each pieces, which adds flavor and color. You might notice that I did NOT peel this carrot first. It was fresh and the skin was thin. I just gave it a little scrub to clean off any dirt.