Brunoise

Brunoise is the technical term used for cooking Cut type of vegetables.

It is here in very small cubes (1-2 mm) cut vegetables such as carrots, peppers, zucchini, celery, leek, cabbage or onions.

The brunoise is used as ingredient in soups and sauces, as well as an admixture to fish and rice dishes, as well as the decoration of salad plates. Happy vegetable brunoise is also used in aspic.

• Cooking