brunoise

From French brunoise

• (UK) IPA^(key): /bɹʊˈnwɑːz/, /bɹuːˈnwɑːz/
• (US) IPA^(key): /bɹuˈnwɑz/

brunoise (countable and uncountable, plural brunoises)

1. (cooking) 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.
2. A mixture of leeks, celery, and carrots chopped in this way.

• (mixture of vegetables): trinity (regional, New Orleans)

brunoise (third-person singular simple present brunoises, present participle brunoising, simple past and past participle brunoised)

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

• neibours

brunoise f (plural brunoises)

1. brunoise