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
Cruciferous vegetables Alliaceous and cruciferous vegetable consumption may induce glutathione S-transferases, uridine diphosphate-glucuronosyl transferases, and s all of which are potentially involved in detoxification of carcinogens such as aflatoxin. High consumption of cruciferous vegetables has potential risk from allergies, interference with drugs like warfarin and genotoxicity. People who can taste phenylthiocarbamide (PTC), which is either bitter or tasteless, are less likely to eat cruciferous vegetables, due to the resemblance between isothiocyanates and PTC. Although cruciferous vegetables are generally safe for human consumption, individuals with known allergies or hypersensitivities to a certain "Brassica" vegetable, or those taking anticoagulant therapy, require caution before consuming