• FAUX TOURNÉ is what I do when I’m too lazy to make a true tourné, which means all the time The fancy seven-sided football that you get with a true tourné wastes carrot, looks pretentious, and is entirely unnecessary This method, also called roll-cutting or oblique-cutting, is supersimple, and it produces attractive evenly shaped tapered pieces perfect for glazing or adding to more refined stews Hold a peeled carrot on a cutting board parallel to the bottom edge of the board Slice inch of the thick end off at a 45-degree angle (6) Roll the carrot forward so that it rotates 90 degrees and cut another 1inch segment off at a 45-degree angle (7) Repeat rolling and slicing until the entire carrot is cut (8) This method works equally well with parsnips • JULIENNE AND BRUNOISE are what you use when you want to start getting really fancy These look great when cooked with fish en papillote, for example, and also work well in stir-fries and sauté To finely julienne a carrot, start by cutting it into 3-inch lengths Then slice off an ⅛-inch strip from one side of each segment to create a stable base for the carrot to sit on (9) (Use the scraps for stocks or compost, or eat immediately.) Set each piece of carrot on its trimmed side and carefully slice it lengthwise into thin planks (10) Stack two or three of the planks and slice into even ... cutting board parallel to the bottom edge of the board Slice inch of the thick end off at a 45-degree angle (6 ) Roll the carrot forward so that it rotates 90 degrees and cut another 1inch segment off... each segment to create a stable base for the carrot to sit on (9 ) (Use the scraps for stocks or compost, or eat immediately.) Set each piece of carrot on its trimmed side and carefully slice it lengthwise into thin planks (1 0)... 90 degrees and cut another 1inch segment off at a 45-degree angle (7 ) Repeat rolling and slicing until the entire carrot is cut (8 ) This method works equally well with parsnips • JULIENNE AND BRUNOISE