Vegetables are turned to form exact barrel-shaped figures, thus ensuring uniform cooking and a pleasing appearance. This is usually done with potatoes, carrots, turnips, zucchinis, artichokes, cucumbers, among others.

This is a classic technique from French cuisine mainly performed in restaurants to make presentations or plating more attractive, in addition to incorporating a food that complements the main ingredient (they are generally side dishes), and acts as a decorative element of the dish.

There are also different types of turning that differ in the number of sides given to the piece when shaping it into an oval form, the ideal utensil for turning being the knife known as a paring knife (puntilla). As in other areas where the term turning is used, the purpose is to polish a piece, giving it a regular shape with smooth curves.

Perhaps the most common turning is known as turned château or classic turning, which is performed by giving the vegetable seven facets. Turning can also be done by giving it five facets in its oval shape.

The practice of turning is easier than it might seem at first; it is simply a matter of practice. Taking potatoes as an example, to make a classic turning, you must peel and wash the potatoes beforehand, then cut the two ends, leaving them flat. Finally, holding the potato between the index finger and thumb, cut with a small knife—ideally a paring knife—from top to bottom, giving it a slight curve or oval shape. Gently rotate the potato to make the same cut parallel to the first, and continue until the entire contour is finished.

The potato technique below can be applied to the rest of the suggested vegetables

turned vegetables 1

Hold a small knife in your right hand; place the potato in your left hand, between the tip of your thumb and index finger. This hand should rotate in the opposite direction to the knife.

turned vegetables 2

Rotate the knife with a smooth movement to cut a thin layer, from top to bottom, creating a slight curve.

turned vegetables 3

Gently rotate the potato and repeat the movement. Continue cutting around until 7 facets have been cut.

turned vegetables 4

Continue gently cutting each facet and leveling the figure (cocotte size).

turned vegetables 5

Repeat the steps for each potato garnish.

For turned potatoes, there are 3 sizes:

  • Cocotte: approx. 5 cm (15-20 grams)
  • Anglaises: 5.5 to 6 cm (35-45 grams)
  • Château: 6 to 6.5 cm (55-65 grams)

To turn other vegetables, cut into equal pieces and then turn in the same way.