Rondelle

A rondelle is a round slice cut straight across a long, round vegetable or fruit. The word is French for "small round". Rondelles are usually 3 to 6 mm (1/8 to 1/4 inch) thick. They are among the easiest cuts to learn and suit carrots, cucumbers, zucchini, parsnips, radishes, leeks and bananas.

How to do it

1. Peel the vegetable if needed and trim the ends.
2. Lay it on the board at a right angle to the knife.
3. Hold it with your fingertips curled under, knuckles against the side of the blade.
4. Slice straight down and forward with a sharp chef's knife, keeping each slice the same thickness.
5. Move your guiding hand back the same distance after each cut.

A mandoline gives very even rondelles fast. Always use the hand guard.

Why it works

Slices of the same thickness cook at the same rate. The round shape keeps the look of the vegetable and needs no trimming, so there is no waste.

How to use it

• Carrot rondelles for glazed carrots, soups and stews.
• Cucumber rondelles for salads and pickles.
• Zucchini (courgette in the UK) rondelles for sautéing or layering in a gratin.
• Radish rondelles as a crisp garnish.

Common mistakes

• Slicing a vegetable that rolls. If it will not sit still, cut a very thin strip off one side so it rests flat.
• Making the slices uneven, so some burn while others stay raw.
• Cutting thin rondelles of firm vegetables with a dull knife. They crack or break instead of cutting clean.
• Slicing a carrot that tapers sharply without adjusting. The thin end cooks faster. Cut thicker slices toward the tip, or halve the thick end.

In recipes

"Cut into rounds", "sliced into coins" and "rondelles" all mean round slices cut straight across. An angled version that gives ovals is a bias cut. Halved rondelles are called half moons, and quartered ones are quarter moons or fans. For thin, flat pieces of mixed shapes, see paysanne.