---
title: "Rondelle: what it means in cooking — Tiny Plates"
description: "A rondelle is a round slice cut straight across a carrot, cucumber, zucchini or other long, round vegetable, usually 3 to 6 mm thick and all the same."
url: "https://www.tinyplates.dev/glossary/rondelle"
---

# Rondelle

A rondelle is a round slice cut straight across a carrot, cucumber, zucchini or other long, round vegetable, usually 3 to 6 mm thick and all the same.

Also called Rondelles, Rounds, Coins.

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](https://www.tinyplates.dev/glossary/chefs-knife), keeping each slice the same thickness.
5. Move your guiding hand back the same distance after each cut.

A [mandoline](https://www.tinyplates.dev/glossary/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](https://www.tinyplates.dev/glossary/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](https://www.tinyplates.dev/glossary/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](https://www.tinyplates.dev/glossary/paysanne).

## Related terms

* [SliceTo slice is to cut food into flat pieces of even thickness. Good slicing is about a sharp knife, a safe grip and, for meat, cutting across the grain.](https://www.tinyplates.dev/glossary/slice)
* [Bias cutA bias cut is a slice made at an angle, usually around 45 degrees, to give long oval pieces that cook fast and look good in stir-fries and salads.](https://www.tinyplates.dev/glossary/bias-cut)
* [MandolineA mandoline is a flat slicer with a fixed blade that cuts vegetables into even, paper-thin slices. Here is how to use one safely.](https://www.tinyplates.dev/glossary/mandoline)
* [PaysannePaysanne is a rustic knife cut of thin, flat pieces about 1 cm across and 3 mm thick, keeping the shape of the vegetable. It suits soups that cook fast.](https://www.tinyplates.dev/glossary/paysanne)
* [Chef's knifeA chef's knife is the all-purpose kitchen knife, with a wide 20 cm (8 in) blade for chopping, slicing and mincing. Here is how to hold it.](https://www.tinyplates.dev/glossary/chefs-knife)

[More in knife skills and preparation](https://www.tinyplates.dev/glossary/category/knife-skills)[Every term from A to Z](https://www.tinyplates.dev/glossary)