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Knife cut

Tourné

Also: turned vegetables

A classical seven-sided barrel shape, carved with a curved paring knife.

Advancedabout 50 mm long, 7 equal faces, flat ends

Tourné diagramTourné: A classical seven-sided barrel shape, carved with a curved paring knife. Size about 50 mm long, 7 equal faces, flat ends. Drawn to scale with a 1 centimetre bar.

How to cut it

  1. Cut the vegetable into blocks about 5 cm long and 2 cm wide; trim the ends flat.

  2. Hold the block between thumb and fingers.

  3. With a bird's-beak (tourné) or paring knife, carve a curved face from top to bottom.

  4. Rotate slightly and carve the next face; aim for seven even faces meeting at the ends.

Why this shape

Uniform barrels cook evenly and brown attractively, which is why classical French service used them as a garnish for roasts and braises.

Tips

  • It is a test of knife control rather than an everyday cut — expect waste and use the trimmings for mash or soup.
  • Firm vegetables (potato, carrot, turnip) are easiest.

Dishes that use it