Turned carrots

Carrots are perfect for turning, which creates a neat and uniform appearance on the plate. "Turning" comes from the French tournée; a specific technique for cutting vegetables. The most common shapes created with this cutting technique are the barrel shape and the half-moon shape. 

Recipe per piece.

Turned carrots

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As needed



Preparation method

  • Cut the leafy part to 4cm from the carrot and remove any less attractive leaves.
  • Peel the carrots and cut to the desired size.
  • Hold the carrot between your thumb and forefinger.
  • Using a turning knife, cut the carrot from top to bottom into a point.
  • Repeat this method until you have turned the whole carrot and obtained an even result.

Serving suggestions

  • As part of a vegetable side dish with components of fennel, celeriac, onion, celery, or oxheart cabbage.
  • As a basis for further preparation, e.g. cooking, glazing, or blanching.
  • Use in a composition with components of fish or meat, artichoke, and garlic.

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