julienne

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
  1. noun
    a vegetable cut into thin strips (usually used as a garnish)
    synonyms: julienne vegetable
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    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
  2. noun
    a clear soup garnished with julienne vegetables
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    type of:
    soup
    liquid food especially of meat or fish or vegetable stock often containing pieces of solid food
  3. verb
    cut into long thin strips
    julienne the potatoes”
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    type of:
    cut
    separate with or as if with an instrument
Word Family
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