How to: Paysanne Cut

Cuts produced in the paysanne (peasant) and fermière (farmer) style are generally used in dishes intended to have a rustic or home-style appeal. When used for traditional regional specialties, they may be cut in such a way that the shape of the vegetable's curved or uneven edges are still apparent in the finished cut. However, it is important to cut them all to the same thickness so that they will cook evenly.

* For a more rustic presentation, cut the vegetable into halves, quarters, or eighths, depending on its size. The pieces should be roughly similar in dimension to a batonnet. Make even, thin crosswise cuts at roughly 1/8 in intervals.
* In order to feature paysanne or fermière cuts as an ingredient in a classical dish or for a more upscale setting, square off the vegetable first and make large batonnet, 3/4 in thick. Cut the batonnet crosswise at 1/8 in intervals.

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Howto & Style

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• paysanne