brunoise

== English == === Etymology === Borrowed from French brunoise. === Pronunciation === (UK) IPA(key): /bɹʊˈnwɑːz/, /bɹuːˈnwɑːz/ (US) IPA(key): /bɹuˈnwɑz/, /bɹunˈwɑ/ Rhymes: -ɑːz === Noun === brunoise (countable and uncountable, plural brunoises) (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. A mixture of leeks, celery, carrots and sometimes turnips chopped in this way. ==== Coordinate terms ==== (mixture of vegetables): Holy Trinity (Cajun cuisine) === Verb === brunoise (third-person singular simple present brunoises, present participle brunoising, simple past and past participle brunoised) (transitive) To cut (vegetables) very finely by julienning and then cutting many times at a 90-degree angle to the julienne. === See also === GGS (“ginger, garlic, and scallions”) Holy Trinity (“onions, celery, and bell peppers, in Cajun cuisine”) mirepoix (“onions, celery, and carrots”) === Anagrams === neibours == French == === Pronunciation === IPA(key): /bʁy.nwaz/ === Noun === brunoise f (plural brunoises) brunoise