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noun
A portion of food cut into short, thin strips.
‘a julienne of vegetables’- ‘Today's dish is a baked trout with a mussel based sauce and a julienne of vegetables.’
- ‘Put whole potatoes into this exclusive automatic conveyor, and make hundreds of julienne fries in seconds.’
- ‘My companion wanted pork and took the waiter's advice on the spicy pork julienne.’
- ‘Sautied juliennes of sweet peppers provide the finishing touch.’
- ‘Indeed, not a crumb, droplet of sauce or carrot julienne was left on our plates.’
verb
[with object]Cut (food) into short, thin strips.
‘to julienne squashes, cut thin peelings into strips an eighth of an inch wide’- ‘I pondered whether to fritter away £1.65 on one those gizmos that juliennes carrots.’
- ‘On a recently aired episode, after instructing a volunteer to julienne some vegetables, Flay jeers at her inferior knife-work, inciting the rest of the room to laugh at her expense.’
- ‘Some shred the beetroot, some julienne it, and some cube it, while modernists whiz it in a food processor.’
- ‘Or peel and julienne it, then steam and serve it as a cooked vegetable, perhaps with a few slices of carrot added in for color.’
Origin
Early 18th century (originally as an adjective designating soup made of chopped vegetables, especially carrots): French, from the male given names Jules or Julien, of obscure development.
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