A chef makes a julienne when she cuts vegetables into thin strips. A recipe might call for a julienne of six carrots.

To make a neat, even julienne, you need a very sharp knife, a cutting board, and some vegetables. When you chop vegetables this way, you julienne them. The word comes from a soup of the same name, which is prepared with thin strips of vegetables garnishing it — in French a potage julienne.

Definitions of julienne

n a vegetable cut into thin strips (usually used as a garnish)

julienne vegetable
Type of:
veg, vegetable, veggie
edible seeds or roots or stems or leaves or bulbs or tubers or nonsweet fruits of any of numerous herbaceous plant

n a clear soup garnished with julienne vegetables

Type of:
liquid food especially of meat or fish or vegetable stock often containing pieces of solid food

v cut into long thin strips

julienne the potatoes”
Type of:
separate with or as if with an instrument

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