Kitchen Confidence | Technique Tip: Oblique or Roll Cut

Obique cut carrots 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.