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julienne::noun | Spocien Dictionary
| Type | Words |
|---|---|
| Synonyms | julienne vegetable |
| Type of | veg, vegetable, veggie |
julienne::noun | Spocien Dictionary
| Type | Words |
|---|---|
| Type of | soup |
Examples of julienne
julienne
Artichoke broth, tomato confit, julienne preserved lemon and olive oil add color.
From the sfgate.com
Julienne bell pepper, slice onions and mushrooms, cut broccoli into small pieces.
From the courier-journal.com
For prep, julienne some onion, finely chop chillies and get a bowl of salt ready.
From the metro.co.uk
Cut zucchini lengthwise into thin strips using a julienne peeler or mandoline.
From the kentucky.com
Form into small meatballs and place on bed of julienne cabbage inside steamer.
From the post-gazette.com
Grate, shred, or julienne and serve with salads, slaws and vegetable platters.
From the thestate.com
For example, I don't talk and talk and talk about cutting something julienne.
From the ocregister.com
Julienne a hungry stingray glides into the shallows with her friends demanding food.
From the nzherald.co.nz
For remoulade, thinly slice celeriac, then julienne finely into thin strips.
From the smh.com.au
- A vegetable cut into thin strips (usually used as a garnish)
- Cut into long thin strips; "julienne the potatoes"
- A clear soup garnished with julienne vegetables
- Julienne is a tiny lunar crater that is located in the irregular terrain to the south and slightly to the east of the prominent crater Archimedes.
- To cut food into thin, matchstick strips. Julienne strips are usually about 1/8-inch thick, but the length varies.
- To cut vegetables, fruits, or cheeses into thin strips.
- To slice foods in match-size sticks, about 1/8-inch wide and 2-inches long. This can easily be accomplished with a knife by stacking slices, then cutting down very thinly. You can also use a mandoline or a processor or electric mixer blade.
- Foods that have been cut into thin strips approximately the size of match sticks of various lengths. Julienne foods are often used as a garnish.
- Matchstick-thin strips of vegetables are called julienne in French. A medley of different julienne, such as leeks, carrots, and courgettes, is especially striking as a garnish or accompaniment.
