Jeni Wright, Eric Treuille, Le Cordon Bleu

Turning

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
This classic French technique “turns” vegetables into neat barrel or olive shapes, traditionally with five or seven sides, to resemble baby vegetables. Turnips and carrots are turned here; potatoes, celeriac, courgettes and cucumber can also be prepared this way.
  1. Cut round vegetables into quarters, tubular vegetables such as carrots into 5-cm lengths.

  2. Carefully trim off all of the sharp edges, using a small paring knife, to form a curved shape.

  3. Pare down the vegetable from top to bottom, turning it slightly after each cut until it is barrel-shaped.