julienne

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ju·li·enne

 (jo͞o′lē-ĕn′, zhü-lyĕn′)
n.
Consommé or broth garnished with long thin strips of vegetables.
adj.
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.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

julienne

(ˌdʒuːlɪˈɛn)
adj
(Cookery) (of vegetables) cut into thin shreds
n
(Cookery) a clear consommé to which a mixture of such vegetables has been added
[French, from name Jules, Julien, or Julienne]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

ju•li•enne

(ˌdʒu liˈɛn)

adj.
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]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.

julienne


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To cut vegetables into fine strips.
Dictionary of Unfamiliar Words by Diagram Group Copyright © 2008 by Diagram Visual Information Limited
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.julienne - a vegetable cut into thin strips (usually used as a garnish)
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.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
Verb1.julienne - cut into long thin strips; "julienne the potatoes"
cut - separate with or as if with an instrument; "Cut the rope"
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
References in periodicals archive ?
INGREDIENTS 200g trimmed lamb fillets or a 200g loin of lamb 50ml vegetable oil 10 julienned lime leaves 3 julienned long fresh red chillies A handful of fresh coriander leaves A handful of fresh Thai basil leaves 100g beansprouts For the dressing: 50ml fresh lime juice 50ml vegetable oil 2tbsp fish sauce 1 small fresh red chilli, finely diced 2 garlic cloves, sliced METHOD 1.
Sprinkle one julienned carrot and one julienned celery.
chicken & mango Ingredients tbsp smooth peanut butter can coconut cream tbsp soy sauce tbsp mango chutney 1 lime, plus wedges to Look what skinless chicken breasts, into chunky pieces pack chopped mango carrots, grated or julienned handful coriander leaves optional) wraps, warmed skewers (you should 4-6), alternating the with pieces of mango.
Melt a little butter or ghee in a pan and add the julienned courgette (you can grate the courgette if you don't have a julienne slicer).
1/2 cup baked ham, julienned (may substitute turkey or shrimp)
ROAST PORK 2 POUNDS BONELESS PORK ROAST SALT AND FRESHLY GROUND BLACK PEPPER 1 TEASPOON GROUND CORIANDER 1 CUP FRESHLY SQUEEZED ORANGE JUICE 1 CUP CHICKEN STOCK 2 TABLESPOONS FISH SAUCE 6 CLOVES GARLIC, SMASHED 2 TEASPOONS CHOPPED FRESH GINGER 1 ONION, CUT INTO 1/4-INCH-THICK SLICES 1 ORANGE, CUT INTO 1/4-INCH-THICK SLICES (SKIN ON) SUMMER ROLLS 1 CARROT, JULIENNED 1 CUCUMBER, JULIENNED 1 BELL PEPPER, SEEDED AND JULIENNED 4 OUNCES BABY SPINACH LEAVES 10 MINT SPRIGS 10 BASIL SPRIGS 1 TO 2 (12-OUNCE) PACKAGES RICE PAPER SPRING ROLL WRAPPERS
Vegetable oil for deep-fryer 1 taro root the size of a fist peeled, julienned 2 ounces rice vermicelli broken into thirds 1 large English cucumber, halved, seeded 2 green onions, soaked in cold water 1 large carrot peeled 1 small jicama, peeled 2 large Roma tomatoes, peeled, seeded, thinly sliced 2 tablespoons coarsely chopped roasted peanuts 1 tablespoon plus 1 teaspoon sesame seeds, toasted Salt to taste For the garnish:
If you want to mince, simply lay the julienned strips together and chop into tiny pieces.
Serve immediately, with extra julienned vegetables.
Learning how to cut vegetables in the proper French julienned design demands the precision of a surgeon.
Perfect julienned carrots or sliced cucumbers make beautiful salads or garnishes, but consistent cutting takes patience--unless you use a mandoline or slicer.
Cucumber Wakame Salad Makes 4 servings 2 tablespoons Wakame (dried) 2 European cucumbers (seedless), peeled, sliced thin 1 red bell pepper, julienned 1/2 red onion, julienned 1/2 cup raw, unrefined apple cider vinegar Soak the Wakame in a large pan with cold filtered water (it will expand a great deal) until soft, maybe 5 minutes.