How to Brunoise

  • 01 of 06

    Prepare the Vegetable

    Peel Carrots
    Rebecca Franklin

    Brunoise 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.
  • 02 of 06

    Cut Four Sides

    Cut four sides
    Rebecca Franklin

    Cut a flat surface on each of the vegetable’s four sides, making a rectangle shape.

    Continue to 3 of 6 below.
  • 03 of 06

    Lengthwise Slices

    Lengthwise Slices
    Rebecca Franklin

    Cut 1/8-inch thick slices, lengthwise through the vegetable.

    Continue to 4 of 6 below.
  • 04 of 06

    Slice the Stacks

    Slice the stacks
    Rebecca Franklin

    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.
  • 05 of 06

    Cutting Small Squares

    Cut in small squares
    Rebecca Franklin

    Turn the vegetable stick at a 90-degree angle and cut again, into 1/8-thick slices.

    Continue to 6 of 6 below.
  • 06 of 06

    The Gorgeous Results

    The finished results
    Rebecca Franklin

    The result will be beautiful, tres petite squares of vegetables.