This is called the Oblique Cut or Roll Cut. This technique is useful when you want a larger surface area for glazing, for reducing cooking time, or simply for aesthetic reasons.
- You hold the carrots with your anchor hand and the knife at a 45 degree angle.
- Cut, roll the carrot a quarter turn toward you. Cut, roll, cut, roll.
- Carrots (and other cylindrical vegetables like zucchini, parsnips) cut this way will give you more surface area.
Try it with a late harvest sauté of zucchini, corn and red bell peppers.
Use this cut for carrots or parsnips going into daube or stew or Japanese nimono.