Also found in: Thesaurus, Wikipedia.
Consommé or broth garnished with long thin strips of vegetables.
Cut into long thin strips: julienne potatoes.
tr.v. ju·li·enned, ju·li·enn·ing, ju·li·ennes
To cut (food) into long thin strips.
[French, probably from the name Julienne.]
(Cookery) (of vegetables) cut into thin shreds
(Cookery) a clear consommé to which a mixture of such vegetables has been added
[French, from name Jules, Julien, or Julienne]
1. Also, ju`li•enned′. (of food, esp. vegetables) cut into thin strips or small, matchlike pieces.n.
2. julienne vegetables used as a garnish.
3. a clear soup garnished with julienne vegetables.
[1835–45; < French, generic use of Julienne woman's name]
To cut vegetables into fine strips.
Switch to new thesaurus
|Noun||1.||julienne - a vegetable cut into thin strips (usually used as a garnish)|
|2.||julienne - a clear soup garnished with julienne vegetables|
soup - liquid food especially of meat or fish or vegetable stock often containing pieces of solid food
|Verb||1.||julienne - cut into long thin strips; "julienne the potatoes"|
cut - separate with or as if with an instrument; "Cut the rope"