Turning Vegetables

Appears in

Published 1989

About

Vegetables may be “turned” or whittled into a classic olive shape, usually the size of an elongated walnut, traditionally with seven sides. Turned vegetables cook evenly, look attractive and are a hallmark of classic French dishes. Use the parings for soups.

For round vegetables (here turnip): cut the vegetables in quarters or eighths, depending on size. If necessary, halve each piece lengthwise.
For long vegetables (here zucchini): cut the vegetables into 2 in/5 cm lengths. If necessary, halve each piece lengthwise.
Hold the vegetable steady with your fingertips and, with a small paring knife, trim all the sharp edges.
Work from the top to the bottom of the vegetable in a quick curving movement, turning the vegetable slightly between each cut.
The finished vegetables should be of uniform size and shape. For zucchini and summer squash, some of the skin may be left on for decorative effect.