Julienning in thickness and about eight or ten "lignes" in length. The onions are cut in half and sliced thinly to give curved sections, the lettuce and sorrel minced, in what a modern recipe would term "en chiffonade". The root vegetables are briefly sauteed, then all are simmered in stock and the "julienne" is ladled out over a slice of bread. Julienning Julienne, allumette, or french cut, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks. Common items to be julienned are carrots for "carrots julienne", celery for "céléris remoulade" or
Frozen vegetables Frozen vegetables Frozen vegetables are vegetables that have had their temperature reduced and maintained to below their freezing point for the purpose of storage and transportation (often for far longer than their natural shelf life would permit) until they are ready to be eaten. They may be commercially packaged or frozen at home. A wide range of frozen vegetables are sold in supermarkets. Examples of frozen vegetables which can be found in supermarkets include spinach, broccoli, cauliflower, peas, corn, yam (in Asia) either packaged as a single ingredient or as mixtures. There are occasions when frozen vegetables are mixed with