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.
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.