Brunoise

• 2 parts carrots, peeled and sliced lengthwise on a Japanese mandoline into 1/16-inch-thick strips
• 2 parts turnips, peeled and sliced lengthwise on a Japanese mandoline i

Working with one vegetable at a time, cut into a very fine dice. Bring a saucepan of lightly salted water to a boil. Blanch the carrots and turnips for 30 seconds. Add the leeks for another 30 seconds. Drain and shock in an ice bath until cold. Dry on C-fold towels. Refrigerate for up to 1 day.