category: kitchen preparation: vegetables: vegetable cuts

Paysanne, à la paysanne

Paysanne is a French term for root vegetables cut into very thin slices. Its meaning is farmer's style. French farmers used to cut up vegetables in thin slices and used them as soup additions. Root vegetables such as carots or root celery are cut in 1,5 cm thick batons and then in about 1 mm thin slices. Leaf vegetables such as savoy cabbage or leek can also be used for "vegetables paysanne". Thick leaf veins are removed and the leaves are cut into squares or more common diamonds of about 1 to 1,5 cm. Those diamonds are sautéed in butter and seasoned with salt and sugar.