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 ?
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).