Preparing Vegetables for Cutting
Prepare the vegetables by washing and peeling.
Top and tail the veg.
Now depending on the cut, slice the veg into required lengths.
On one side trim off a slice so that you have a flat surface to work with.
Now trim all the sides to produce an even-sided length.
From here you have the basis to cut any of the different vegetable cuts with ease.
Paysanne is a cut of vegetable prepared in slices of about 1 mm thick, used for soups when the cooking time will be short
. An example would be for minestrone soup,