Thomas Keller

Brunoise

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Preparation info
    • Difficulty

      Easy

Appears in

#5The French Laundry Cookbook
The French Laundry Cookbook

By Thomas Keller

Published 1999

  • About

Brunoise, what we call our tiny dice of staple vegetables, is used often as a garnish at the French Laundry. Rather than making a small quantity, make a large batch and freeze it.

Ingredients

  • 1 part carrots, sliced lengthwise on a mandoline into 1/16-inch-thick strips
  • 1 part turnips, sliced lengthwise on a mandoline into 1/16-inch-thick strips
  • ½

Method

Cut all the vegetables into 1/16-inch julienne strips and then cut across to make 1/16-inch dice.

Blanch each vegetable separately in lightly salted boiling water to set the color and soften the vegetables. For small amounts of vegetables, it’s easiest to place the vegetables in a strainer and submerge the strainer in the boiling water. When the vegetables are cooked, lift out the strai