Brunoise: nf Brunoise is a way of cutting vegetables into tiny dice, 2 or 3 millimeters apart, and the result of this operation, whether it is a mixture of various vegetables (carrot, turnip, celeriac, etc.) or a certain amount of a single vegetable. Often steamed in butter, brunoise is used as a garnish for soups, sauces and stuffings, and flavors certain elements or dishes (crayfish, osso-buco, etc.).
La brunoise est généralement utilisée aussitôt prête, mais o...
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