Cutting Root Vegetables
A dull knife is more dangerous than a sharp one when dealing with hard roots. Focus on a stable grip and consistent sizing to ensure everything on your tray cooks at the same rate.
Create a foundation before you slice
Never cut a round vegetable without creating a flat surface first. If it wobbles, it will slip.
- 8-inch chef's knife
- heavy-duty wooden cutting board
- vegetable peeler
What goes in.
- 1 unitroot vegetable (parsnip, carrot, turnip, or sweet potato)
Establish the flat surface
Slice a thin piece off one side of the vegetable to create a shelf. Place this flat side down on your board so the vegetable no longer rolls under your knife.
The method.
Stabilize
Place the vegetable on the board. If it is long, cut it in half crosswise to make it more manageable.
Create the base
Slice a thin length off one side. Flip the vegetable so the flat side rests securely on the board.
The plank
Cut the vegetable into planks of your desired thickness, keeping your fingers tucked in a claw grip.
The matchstick or cube
Stack the planks and cut through them vertically to create strips, or crosswise to create cubes.
Other turns to take.
Large dice
For roasting; cut the vegetable into 1-inch planks, then into 1-inch squares.
Batonnets
For crudité; cut planks into 1/4-inch strips, roughly 3 inches long.
When it doesn't go to plan.
Use your non-cutting hand to form a claw, with fingertips tucked under and knuckles guiding the blade.
If the vegetable is too hard to cut, microwave it for 60 seconds to soften the exterior slightly.
Place a damp kitchen towel under your cutting board to stop it from sliding on the counter.
The ones that keep coming up.
Why do my cubes cook unevenly?
Size inconsistency is the culprit. Take an extra moment to align your strips before cutting them into cubes so they share the same surface area.
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