Brunoise

• 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

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