Dicing

This produces even-sized cubes that cook quickly and make a neat and attractive presentation. Diced vegetables are often used as a base for soups and stews (see box), and are good for puréeing. Sweet potato is illustrated here.

1. Peel the vegetable and cut into even slices. Stack the slices, a few at a time, and cut lengthwise to make equal-sized batons.

   

2. Cut across the batons to make equal-sized dice. The size of the dice may vary (see box).