brunoise

Meanings

1. A very fine dice. A method of cutting vegetables, usually to the dimensions of 2 mm or less, by julienning and then cutting many times at a 90-degree angle to the julienne.
2. A mixture of leeks, celery, carrots and sometimes turnips chopped in this way.

1. To cut (vegetables) very finely by julienning and then cutting many times at a 90-degree angle to the julienne.

Etymology

From French brunoise.