different between celery vs brunoise

English

Etymology

From French céleri, from Lombard sèller, from Latin sel?num, from Ancient Greek ??????? (sél?non). Displaced English march (“celery, smallage”) and smallage (“wild celery”).

Pronunciation

• IPA^(key): /?s?l.?.?i/
• Homophone: salary (in some accents)

Noun

celery (usually uncountable, plural celeries)

1. A European herb (Apium graveolens) of the carrot family.
2. (uncountable) The stalks of this herb eaten as a vegetable.
3. A yellow-green colour, like that of a celery.

Derived terms

Translations

English

Etymology

From French brunoise.

Pronunciation

• (UK) IPA^(key): /b???nw??z/, /b?u??nw??z/
• (US) IPA^(key): /b?u?nw?z/

Noun

brunoise (countable and uncountable, plural brunoises)

1. (cooking) 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.
   • 2001, Michael Ruhlman, The Soul of a Chef: The Journey Toward Perfection, Penguin (?ISBN):

     Grapefruit sorbet with brunoise of citrus fruits.

   • 2006, Elin Hilderbrand, The Love Season, Macmillan (?ISBN), page 131:

     Gerard de Luc had been screaming at her in French, something she didn't understand, and Marguerite, who was aiming (or a perfectly uniform brunoise of carrots, put the knife through her second and third fingertips to the tune of fifteen stitches.

   • 2007, Gary Hunter, Terry Tinton, Patrick Carey, Stephen Walpole, Professional Chef - Level 2, Cengage Learning EMEA (?ISBN)

     Drain well in a colander. Heat some oil in a pan and sweat the brunoise of vegetables for 5 minutes without letting them colour.

2. A mixture of leeks, celery, carrots and sometimes turnips chopped in this way.
   • 1908, Charles Herman Senn, The Menu Book, page 70:

     (Brunoise Soup). — A clear gravy soup with finely minced carrots, turnips, leeks, and onions.

Coordinate terms

• (mixture of vegetables): Holy Trinity (Cajun cuisine)

Verb

brunoise (third-person singular simple present brunoises, present participle brunoising, simple past and past participle brunoised)

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

Anagrams

• neibours

French

Pronunciation

• IPA^(key): /b?y.nwaz/

Noun

brunoise f (plural brunoises)

1. brunoise