How to cut vegetables into paysanne (thin, edible 2–3 mm pieces)
Trim and split the vegetable for stability, then slice into uniform 2–3 mm pieces so everything cooks evenly.
Demonstrated with leek: trim ends, reserve outer layers if desired, split for a flat surface, then slice into 2–3 mm pieces. The key emphasis is uniformity for even cooking.
The short version
- Paysanne thickness: ~2–3 mm
- Uniform cuts cook at the same rate
What you need
- chef’s knife
How to do it
- 1
Trim off the tip and top of the vegetable (shown with leek).
Watch this step - 2
Reserve outer layers if you want to use them for another purpose (e.g., bouquet garni).
Watch this step - 3
Slice through once to create a flatter, more stable piece.
Stability helps you cut evenly.
Watch this step - 4
What goes wrong
Inconsistent thickness leading to uneven cooking
Slow down and focus on keeping each slice 2–3 mm.
Why it works
Uniform thickness means pieces cook at the same rate, improving consistency and preventing some pieces from over/undercooking.
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