Cutting Vegetables in Balls

Root vegetables and squashes may be scooped into decorative balls or ovals with a melon baller. They cook and brown very evenly. Sizes vary from pea-size for soups to small walnut-size for parisienne of potato balls sautéed in butter. First, peel or cut open the vegetable. Then, with a scooping movement, press the cutter firmly into the vegetable to form a round ball.