How do I julienne and brunoise vegetables?

Slice and dice like a pro! Learn how to julienne and brunoise vegetables in our step-by-step guide. Add a touch of elegance to your dishes.

You'll need

Items needed to answer the question, How do I julienne and brunoise vegetables. Items include: Knife Cutting board Vegetables of choice

Knife 1
Cutting board 1
Vegetables of choice as needed

Take note
Be careful when handling sharp knives. Always ensure proper knife safety and keep your fingers away from the blade. Take your time and be precise with your cuts to achieve the best results.

1

Preparation is Key

Start by gathering all the necessary tools and ingredients. You'll need a sharp knife, a cutting board, and the vegetables of your choice. For julienne cuts, you'll want long and thin vegetables like carrots, cucumbers, or bell peppers. For brunoise cuts, smaller vegetables such as onions, carrots, or celery work well.

2

Julienne Cuts

To julienne the vegetables, first, peel them if desired. Then, cut off the ends to create a flat surface. Next, slice the vegetables lengthwise into thin, even strips. Aim for about 2-3 inches in length. Finally, stack a few strips together and make even cuts across to create thin matchstick-like pieces. Repeat with the remaining vegetables.

3

Brunoise Cuts

For brunoise cuts, start by dicing the vegetables into small cubes. Begin by cutting off the ends and creating a flat surface. Then, slice the vegetables into thin, even slices. Stack a few slices together and make uniform cuts to create small cubes. Repeat the process with the rest of the vegetables.