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May 24, 2010 08:30 AM

Turning beets and carrots into matchsticks?

I've been doing it by hand, chopping all my veggies into the dainty, not-so-hard-on-the-jaw pieces and there has got to be a better way. Does anyone know the secret? I've tried using food processor attachments to get the small, tender pieces but they tend to make a mess, forming long strips or alternately, forming mush. How do you get your beets, carrots, celery root, kohlrabi, etc into pretty little matchstick pieces? Is there some piece -- or brand -- of equipment that I don't have that I should?

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  1. doing it by hand with a *sharp* knife is unfortunately really the best way to ensure proper, even matchsticks. i've never tried the disc for the FP, but i think i did use the julienne blade on a mandoline with some degree of success a long time ago before i had decent knife skills.

    2 Replies
    1. re: goodhealthgourmet

      I agree - a sharp knife. I've found it's easier with my big heavy chef's knife than a smaller one.

      1. I do it by hand most times since I enjoy the prep and my knives make it enjoyable. But if you are looking for an easy way out then the Benrenier mandoline will work well to make matchsticks of both ingredients. Inexpensive and easy to use. Use the guard, a kevlar glove or just take your time and keep your fingers out of the way.

        2 Replies
        1. re: scubadoo97

          also use a julienne peeler which is very inexpensive and easier to use than a mandoline. Kuhn-Rikon makes one and Messermeister also makes one.

          1. re: igorm

            Oh my. I think you've just changed my life! I've never heard of or seen a julienne peeler until I just googled now. I have been using a mandolin for years and always been a little disastisfied, and occassionally sliced, by it. A julienne peeler? How wonderful!

        2. Do it by hand is the most common way. Have you read the instructions on the methods for cuts? If you do it one matchstick by one matchstick, it will be slow