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Prepare the Vegetable
Brunoised vegetables are the tiniest of cuts. The formal-looking little squares, a practice that originates in French cooking, add color and elegance to dishes. First, wash and peel the vegetable, as needed.Continue to 2 of 6 below.
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Cut Four Sides
Cut a flat surface on each of the vegetable’s four sides, making a rectangle shape.Continue to 3 of 6 below.
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Cut 1/8-inch thick slices, lengthwise through the vegetable.Continue to 4 of 6 below.
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Slice the Stacks
Stack the vegetable rectangles flat, one on top of the other, and repeat the 1/8-inch thick, lengthwise slices.Continue to 5 of 6 below.
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Cutting Small Squares
Turn the vegetable stick at a 90-degree angle and cut again, into 1/8-thick slices.Continue to 6 of 6 below.
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The Gorgeous Results
The result will be beautiful, tres petite squares of vegetables.