Roots And Tubers
Beetroot, carrot, parsnip, turnip, radish and salsify all grow underground, hence their name and their hard fibrous constitution. Knobbly vegetables - celeriac, Jerusalem artichokes and kohlrabi - are included in the same category, and have similar techniques.
MAKING JULIENNE
Most root vegetables, such as the turnips illustrated here, have firm flesh suitable for cutting into long, thin sticks known as julienne. Prepared this way they need only brief cooking - boiling, steaming or sautéing - and make attractive garnishes.
1. Peel the vegetable and cut it into thin slices with a chef's knife.
2. Stack the slices, a few at a time, and cut into thin, even-sized strips.
ROLL CUTTING
This method of cutting, favoured in Asian cooking, produces uniform pieces with maximum surface area. This is ideal for quick-cooking methods such as stir-frying and sautéing. Long roots, such as the carrot shown here, are best suited to this technique.
Peel the vegetable and top and tail. Starting at one end, cut at a 45° angle. Roll the carrot through 90° and cut at the same angle again. Repeat along the length of the carrot.
DICING
This produces even-sized cubes that cook quickly and make a neat and attractive presentation. Diced vegetables are often used as a base for soups and stews, and are good for puréeing. Sweet potato is illustrated here.
1. Peel the vegetable and cut into even slices. Stack the slices, a few at a time, and cut lengthwise to make equal-sized bâtons.
2. Cut across the bâtons to make equal-sized dice. The size of the dice may vary.
MAKING MIREPOIX AND BRUNOISE
These diced vegetable preparations are classics in French cooking. Mirepoix, a basic flavouring for soups and stews, takes its name from its creator, the 18th-century Duc de Lévis-Mirepoix. Brunoise is the classic consommé garnish.
Mirepoix is a roughly diced mixture of raw carrot, onion and celery. Leek is also often included.
Brunoise is very finely diced raw carrot, celery, leek or courgette. Use singly or mix together.
MAKING RIBBONS
These are thin shavings made with a vegetable peeler. The technique is perfect for long root vegetables, especially carrots, because they have a hard, fibrous texture, and also for courgettes. Use vegetable ribbons as a side dish, and in salads and stir-fries. They also make an attractive garnish.
Peel the vegetable and discard the peelings. Holding the vegetable firmly in one hand, peel it all along its length with a vegetable peeler, using firm pressure. If the ribbons are not to be used immediately, keep them in iced water.
TURNING
This classic French technique "turns" vegetables into neat barrel or olive shapes, traditionally with five or seven sides, to resemble baby vegetables. Turnips and carrots are turned here; potatoes, celeriac, courgettes and cucumber can also be prepared this way.
1. Cut round vegetables into quarters, tubular vegetables such as carrots into 5-cm lengths.
2. Carefully trim off all of the sharp edges, using a small paring knife, to form a curved shape.
3. Pare down the vegetable from top to bottom, turning it slightly after each cut until it is barrel-shaped.
PREPARING KNOBBLY VEGETABLES
Celeriac, Jerusalem artichokes and kohlrabi are all knobbly vegetables that look difficult to deal with, but the technique of preparing them is remarkably simple. First peel off the skin with a small paring knife, then slice, chop, shred or grate the flesh, depending on future use. Once the flesh is cut, immerse the pieces in acidulated water immediately to prevent discoloration.
SLICING KOHLRABI
Cut the kohlrabi in half lengthwise, place each half cut-side down on a cutting board and cut into quarters.
SHREDDING CELERIAC
Set the coarse shredding blade of a mandolin to 5-mm thickness. Work the celeriac against the blade.
KNOBBLY VEGETABLES
Despite their strange appearance, knobbly vegetables are as versatile as potatoes.
• Slice or chop, then boil or steam. Toss in butter or olive oil and chopped fresh herbs.
• Slice or chop, then par-boil. Roast with herbs and seasoning.
• Slice or chop, then boil and mash with butter or olive oil, crushed garlic and seasoning.
• Shred or grate raw and toss in vinaigrette or mayonnaise.
MANDOLIN
For slicing firm vegetables, such as roots and tubers, you can use a mandolin, called mandoline in French. The professional type is made of stainless steel. It has one straight blade, coarse and fine shredding blades, and a rippled cutter for making pommes gaufrettes. It also has a carriage to protect your fingers and steady the vegetable. Simpler mandolins are made of wood with steel blades. You can use the mandolin to slice very rapidly by placing the vegetable in the carriage and moving it back and forth over the blade. The thickness of the slices is adjustable.
