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Julienne, , or french cut, is a culinary knife cut in which the
food Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is in ...
item is cut into long thin strips, similar to matchsticks. Common items to be julienned are
carrot The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', na ...
s for ,
celery Celery (''Apium graveolens'') is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity. Celery has a long fibrous stalk tapering into leaves. Depending on location and cultivar, either its stalks, ...
for ,
potato The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern Uni ...
es for julienne fries, or
cucumber Cucumber (''Cucumis sativus'') is a widely-cultivated creeping vine plant in the Cucurbitaceae family that bears usually cylindrical fruits, which are used as culinary vegetables.brunoise Brunoise () is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced, producing cubes of about or less on each side. In France, a "brunoise" cut is a smaller 1 to 2 mm. Some typical vegeta ...
(). The first known use of the term in print is in François Massialot's (1722 edition). The
origin Origin(s) or The Origin may refer to: Arts, entertainment, and media Comics and manga * Origin (comics), ''Origin'' (comics), a Wolverine comic book mini-series published by Marvel Comics in 2002 * The Origin (Buffy comic), ''The Origin'' (Bu ...
of the term is uncertain. A is composed of carrots, beets, leeks, celery, lettuce,
sorrel Sorrel (''Rumex acetosa''), also called common sorrel or garden sorrel, is a perennial herbaceous plant in the family Polygonaceae. Other names for sorrel include spinach dock and narrow-leaved dock ('dock' being a common name for the genus '' ...
, and
chervil Chervil (; ''Anthriscus cerefolium''), sometimes called French parsley or garden chervil (to distinguish it from similar plants also called chervil), is a delicate annual herb related to parsley. It was formerly called myrhis due to its volati ...
cut in strips a half- in thickness and about eight or ten in length. The onions are cut in half and sliced thinly to give curved sections, the lettuce and sorrel minced, in what a modern recipe would term . The root vegetables are briefly sauteed, then all are simmered in stock and the julienne is ladled out over a slice of bread.


See also

*
Mandoline A mandoline used for slicing a carrot A mandoline (US, ) or mandolin (British, /ˌmandəˈlɪn/, /ˈmandəlɪn/, /ˈmandl̩ɪn/), is a culinary utensil used for slicing and for cutting juliennes; with suitable attachments, it can make crinkle- ...


References


External links

{{Food preparation Cutting techniques (cooking) Food preparation techniques Culinary terminology