julienne

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Related to juliennes: acidulation

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 ?
Once you have your juliennes in order, its time to give the kale a little extra attention.
Sprinkle the remaining fried onions, remaining kewra water, fresh mint, fresh coriander, saffron with cream, remaining ghee, and ginger juliennes. Cover the pan with a lid and seal with the wheat flour dough.
Cut tikoy into juliennes, more or less the size of your forefinger.
Then sprinkle the ginger juliennes and green chilli juliennes on the top of the biryani, together with the fried onions and three cubes of butter and also the liquid food colouring (red and green of each colour, drops in random parts of the pan) and cover the biryani with foil and saute pan lid (still on a low heat).