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.]

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]

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]

julienne


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To cut vegetables into fine strips.
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"
References in periodicals archive ?
Put the julienned carrots and jicama in a nonreactive bowl (see tips).
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
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.
Or what about broccoli, snap peas, julienned carrots, baby corn, water chestnuts, red peppers, and black olives?
For the marinade: 1 ruby red grapefruit halved Zest of 1/2 orange 1 clove garlic, peeled and crushed 1 1/2 ounces bonito flakes 1 Thai green chile 1 10-x-l0-inch piece kombu, coarsely chopped 1 1/2 ounce ginger, peeled 1 1/2 cups ponzu 1 1/2 cups soy sauce 1/2 cup mirin 3 tablespoons soy sauce 1/3 cup yuzu juice For the mullet: 2 5-ounce mullet fillets 2 cups marinade, from above For the pickled vegetables: 1 ounce julienned carrot 1 ounce julienned celery 1 ounce julienned sweet potato 1 ounce julienned ginger 1 cup marinade, from above For the rice: 5 ounces cooked sushi rice 1 ounce soba cha * 2 chives, finely chopped Sail to taste To serve: 2 2-x-9-inch pieces nori For the garnish: Ruby red grapefruit segments Lemon balm * Buckwheat tea, available in Asian markets.
3/4 cup julienned or shredded green zucchini skin (optional)