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When you look at these wonderful food compositions in fine restaurants, you can see that the cooks use various techniques that affect the look and taste of the various ingredients.
When preparing vegetables for cooking, the cut is an essential step in the process.
Today we’ll have a look at a specific vegetable cut: the peasant cut, also known as the “paysanne” in French.
The paysanne consists of slices of vegetables about 1 mm thick. It is useful for soups or trims in some aromatic preparations when the cooking time will be short.
For example, you’ll use it for minestrone soup, or for sautéing with a little cream to mix with pasta and so on…
How to cut a carrot a la paysanne for aromatic preparations:
- Cut carrots in half lengthways, then again in two parts obtained the two halves.
- Cut into thin slices with a thickness of 1 mm.
Cut a carrot a la paysanne for a soup or filling:
- Cut into pieces (for round and long vegetables). Trim the section on three sides.
- Cut the trimmed portion into slices of 1/5 inch (0.5 cm) thick.
- Then cut the slices into strips of 1/5 inch (0.5 cm) sections.
- Finally cut the sticks into slices 1 mm thick.
Cut a potato a la paysanne for a soup or filling:
- This is exactly the same philosophy as for carrots except that depending on the size of the potato, you will cut more slices and sticks.
Cut the leeks a la paysanne for soups or filling:
– Cut sections of the leeks lengthways.
– Cut the sections into “sticks” about half an inch wide.
– Cut the strips into small squares of 1/5 inch (0.5 cm).
Here you go! You know almost everything about the classic peasant cut!
