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?
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.
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.