This method may be old-hat for some, but for the type of people googling "How To: Matchstick Vegetables" (or some reasonable facsimile, it should hold some appeal.
Sometimes during all the joie-de-vivre, devil-may-care, "I'll tell you what a pinch is" type of cooking many are prone to, technique falls by the wayside. Here's a small step toward recovery.
STEP ONE: Peel vegetables and cut into two- to three-inch segments. Slice off edges until segment is reasonably square.
STEP TWO: Slice each segment into a square about one-quarter inch thick for large matchsticks; one-eighth inch for thin matchsticks.
STEP THREE: Slice into matchsticks! For an increased level of difficulty (but faster pace), you can stack the squares as you slice.
Where do you go from here? I pickled mine (along with carrot), and ate it as a side to my dinner! (Also delicious on bánh mì.)
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