Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Julienne along with all the trcipes employing Julienne presented on this site, with 50 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Julienne recipes added to this site.

These recipes, all contain Julienne as a major wild food ingredient.

Julienne is a classic way to cut vegetables, where they are cut into thin matchsticks or very fine shreds, each about 4cm long. They're often cooked in butter in a covered pan until quite soft and then used as a garnish, especially for soups and consommés. Raw vegetables to be served as an hors d'oeuvre can also be cut into julienne.