Paysanne is a French term that is used to describe vegetables that have been cut into thin slices with shapes that correspond best to the shape of the vegetable. The word paysanne means “country-style”, indicating that this is a rougher, more informal cut than other more precise cuts that exist in French cooking.
The paysanne cut ensures a quick and even cooking of your vegetable. As an example, carrots may be thinly sliced into circular button shapes or half-round buttons, thus utilizing all of the vegetables as effectively as possible for the food being prepared.
 |
| Paysanne cut |
paysanne cut size: 1/2 by 1/2 by 1/8 inches (10 mm × 10 mm × 3 mm), If you are cubing a potato or turnip, you aim for cubes about 1 cm (1/2 inch) on each side.
Use of the paysanne cut
Paysanne cut could be used in soups such as Consomme, Chicken Noodle Soup, or Turkey Soup. Sauteing with a little cream to mix with pasta.
How to cut paysanne style
- Cut carrots in half lengthwise, then square off a 3-inch section of carrot. Cut it into a large baton(stick) that is 1/2 inches by 1/2 inches.
- Cut the large carrot batonnet into thin square slices.
Watch how to cut paysanne
