Definitions For Brunoise

Verb

brunoises , brunoising , brunoised (transitive) To cut (vegetables) very finely by julienning and then cutting many times at a 90-degree angle to the julienne.

Noun

BRUNOISE. (countable and uncountable, plural BRUNOISEs) (cookery) A very fine dice. A method of cutting vegetables, usually to the dimensions of 2 mm or less, by julienning and then cutting many times at a 90-degree angle to the julienne. A mixture of leeks, celery, carrots and sometimes turnips chopped in this way.

Coordinate terms

mixture of vegetables Holy Trinity {{qualifier, Cajun cuisine}}

Etymology

From {{etyl, fr, en}} brunoise

Anagrams

neibours