Paysanne Cut

Paysanne (translation: paysant)

Paysanne cut vegetables may be either in squares, triangles, circles or half rounds/semi-circles. In order to cut economically, the shape of the vegetable will determine the shape in which the vegetable should be cut. All the vegetables should be cut thin, to a width of about 1-2 mm (1/2 in).​

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How to cut a Paysanne:

• Peel the vegetable using a peeler or paring knife
• Top and tail cut the vegetable by removing the ends
• Use a knife to cut grooves along the length of the carrot
• Other shapes can be created by giving the carrot three or four sides along its length
• The carrot can then be cut crosswise, in 3 mm (1/8 in) wide slices.
• The shapes made can vary from circles, squares, and triangles to flowers.