brunoise

  1. Noun.  A very fine dice. A method of cutting vegetables, usually to the dimensions of 2 mm by 2 mm by 2 mm or less, by julienning and then cutting it many times at a 90 degree angle to the julienne.
  2. Noun.  A mixture of leeks, celery, and carrots chopped in this way.

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This entry was last updated on RefTopia from its source on 3/20/2012.