Root vegetables, such as carrots, turnips, and potatoes, are often diced before cooking. The size of the dice depends on the thickness of the initial slices.
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STEP 1: After peeling or trimming the vegetable, if necessary square off the sides, using a chefs knife to achieve a neat finish.
STEP 2: Cut the vegetable vertically into slices of the specified thickness. Stack the slices on the chopping board and cut them into strips of the specified thickness.
STEP 3: Gather the strips together into a pile and cut them crosswise to produce even dice.
“Cut across at even intervals for dice”