julienne

(redirected from julienned)
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Synonyms for julienne

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

a clear soup garnished with julienne vegetables

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cut into long thin strips

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References in periodicals archive ?
Cook's tip: Extra julienned carrots and rings of onions heated and softened in a little vinegar for 3 minutes will make the appearance even better when serving.
3/4 cup julienned or shredded yellow zucchini skin or more green zucchini skin (optional)
Dish of the year: Warm Asian chicken and vegetable salad is almost entree-size and presents moist, grilled chicken breast with cabocha squash, eggplant and bok choy in a soy-ginger sauce plus a crown of julienned carrots and a sesame-tomato dressing.
1 (2 1/2-inch) piece daikon radish, peeled and julienned
Dish of the year: Warm Asian chicken and vegetable salad is almost entree size and presents moist, grilled chicken breast with cabocha squash, eggplant and bok choy in a soy-ginger sauce plus a crown of julienned carrots and a sesame-tomato dressing.
1 dried Japanese red chili pepper, rehydrated in water and julienned
Peel says that a variety of flavors and textures are important - items such as garbanzo beans, diced radicchio, Belgian endive (for contrast of flavors, colors), diced, firm ripe tomatoes (to avoid an overly juicy, messy and diluted salad), fresh soy beans, grilled corn kernels, diced red onion and julienned strips provolone, capocolla or salami - and some good Greek oregano dressing.
1 seedless cucumber, peeled, julienned, salted and rinsed
Just before serving, sprinkle julienned basil on sauce.
He had the waiter bring out a bowl of zucchini soup, very tasty, not a puree, but with finely julienned zucchini in a milky broth.
For the quail 4 ounces unsalted butter 6 8-ounce quails, quartered (*) 1/3 cup plus 1 tablespoon verjus du Perigard (**) 1 quart quail stock 1 lemon, juiced and strained 3 springs parsley, leaves only julienned Salt and pepper to taste For the mesclun greens: 3 cups mesclun greens 1 tablespoon oilve oil 1 teaspoon verjus du Perigord Salt and pepper to taste For the grnish: Julienned red beets Julienned parsley leaves Micro greens (***) (*)Available through D'Artagnan at (973) 344-0565.
For the tomato water 6 pounds heirloom tomatoes, chopped (*) 1 tablespoon salt Salt and sugar to taste For the basil sorbet: 4 1/2 ounces peeled and seeded yellow tomatoes 3 1/2 ounces tomato water 1 ounce simple syrup 1/2 lemon, juiced and strained 1 1/2 ounces Marsala 100% extra virgin olive oil (**) 1 1/2 ounces extra virgin olive oil 3 1/2 ounces basil leaves Salt to taste For the heirloom tomatoes: 1 cup peeled, seeded, and julienned red heirloom tomatoes 1 cup peeled, seeded, and julienned yellow heirloom tomatoes 1 tablespoon Monte extra virgin olive oil (***) Salt and pepper to taste For the garnish: Sel gris (*)Available at The Chef's Garden (800) 289-4644.
Cooks will find this a boon for obtaining thinly sliced and julienned strips of fruits and vegetables - especially if you're not skilled with a knife.
For the Salad 2 heads escarolc, white leaves only, julienned 1 medium-large kohlrabi,-peeled and julienned 1 large carrot, peeled and julienned 1 small fennel bulb, cored and julienned 1 bunch scallions, white parts only, cleaned and julienned 2 ounces black truffles, julienned * 1 1/2 taspoons truffle oil * 1 1/2 tablespoons champagne vinegar 2 1/2 tablespoons Argan Oil ** Salt and pepper to taste (*)Available from Urbani Truffles at (718) 392-5050.
50), which like kim-chee doubles as an hors d'oeuvres item and a side dish accompaniment with main-course offerings, translates into a plate of pickled julienned daikon radish, seasoned bean sprouts, shaved gobu and chilled cooked spinach.