Definition

Noun: A vegetable that has been cut into very thin, matchstick-shaped strips. This cut is primarily used for garnishing dishes or as an ingredient in salads, soups, and stir-fries to provide texture and visual appeal.

Examples of Usage

• The chef topped the consommé with a colorful julienne vegetable garnish of carrot, leek, and celery.
• For a quick salad, I like to use a mix of julienne vegetables like bell peppers and zucchini.
• The recipe calls for a cup of julienne vegetable, specifically carrots and daikon radish.

Advanced Usage

• "To julienne" (verb): The action of cutting a vegetable into thin, uniform strips. This is the process used to create julienne vegetables.
  • Example: First, you need to julienne the carrots for the salad.
• The term can function attributively (as an adjective) to describe other foods prepared with this cut, such as "julienne potatoes" or "julienne ham."

Variants and Related Words

• Julienne (noun): The specific name for the thin-strip cut itself.
  • Example: Cut the celery into a fine julienne.
• Batonnet (noun): A similar vegetable cut that is thicker than julienne, like a small "batón" or stick.

Synonyms

• Vegetable strips
• Matchstick-cut vegetables
• Shredded vegetables (though "shredded" often implies a rougher or grated cut)

Related Phrases

• Julienne peeler: A specific kitchen tool designed to create julienne strips directly from a vegetable.
• Allumette: A French term meaning "matchstick," sometimes used interchangeably with "julienne," especially for potatoes.

Noun

1. a vegetable cut into thin strips (usually used as a garnish)