1. Brunoise is a precision cut where the food is first julienned (cut into thin match sticks), then turned a quarter turn and diced again thus producing tiny cubes with equal sides (under 3mm)

2. The root is very crisp and has a sweet, mild, and pungent flavor with a little muddy harshness that can be reduced by soaking julienned/shredded roots in water for five to ten minutes.

3. Brunoise is a culinary knife cut in which the food item is fir/;;st julienned and then turned a quarter turn and diced again, producing cubes of a side length of about 3 mm or less on each side