brunoise
Language: French
Description: Usually referring to vegetables, this is a diced equivalent of julienne. Ingredients are cut in 2mm dice and are then used as stuffings, garnishes or to flavour broth. Dishes à la brunoise have been prepared using some ingredients prepared employing this method.
Pronounced: broon-WAHZ
Gender: f
Ethnicity: French
Most frequent country: Widespread
See places: French food and cuisine
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