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

Related Words

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.
For the lasagna: 1 onion, julienned 4 carrots, julienned 1 bell pepper, julienned 3 zucchinis, julienned 1 lb.
3/4 cup julienned or shredded yellow zucchini skin or more green zucchini skin (optional)
95), as tender filet mignon medallions in a demi-glace, boosted with garlic and scallions and plated with a decorative spray of crunchy, julienned root vegetables.
pickled radish, sliced radish, julienned radish and radish sprouts.
Dish of the year: Simply titled cold noodle salad, it arrives topped with barbecued chicken strips and julienned cucumbers.
1 (2 1/2-inch) piece daikon radish, peeled and julienned
1 dried Japanese red chili pepper, rehydrated in water 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 seedless cucumber, peeled, julienned, salted and rinsed
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.
On a bed of fresh greens, she perches a generous portion of thin somen noodles, on top of which she spreads julienned cucumber and barbecued chicken strips.
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.
95) that brings moist, grilled chicken breast together with cabocha squash, eggplant and bok choy in a soy-ginger saucing topped with julienned carrots and boosted with a sesame-tomato dressing.
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.