Roll-Cutting Vegetables

This Asian technique, adapted by many Western cooks, produces pieces of uniform shape, each with the maximum amount of surface area, perfect for quick-cooking sautés and stir-fried dishes. Long vegetables such as carrots and parsnips work best.

Holding the peeled vegetable in one hand, cut a diagonal slice near the end. Turn the vegetable a quarter turn and make another diagonal slice. Continue to turn and cut until all the vegetable is used.