How to Dice Apple, Carrots and Celery for Stuffing
It takes practice to chop fruits and vegetables neatly and uniformly. Once you master the technique, you can quickly prepare fresh apples, carrots and celery to enhance the flavor and appearance of your stuffing. Does this Spark an idea?
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Instructions
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Wash the carrots under cool running water, and peel them with a sharp vegetable peeler. Place the peeled carrots on the cutting board and slice off the tip and the stem end. Cut the carrots into about 2-inch lengths and then cut each strip into thinner strips. Bunch the carrot strips into a stack, hold them in one hand and chop them into cubes about 1/4-inch across.
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Place the apples on the cutting board and use a sharp knife to slice a thin strip from the apple. Turn the apple and slice another thin strip, and continue around the apple until you reach the core. Discard the core.
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Stack about three or four of the sliced apples and slice them into strips about 1/4-inch long. Dice the apple strips into 1/4-inch cubes, cutting them as uniformly as possible.
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Wash the celery trim off the ends. Slice each stalk into strips about 1/4 inch across. Bunch the strips into a stack with one hand, and slice the stacks into 1/4-inch cubes.
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Tips & Warnings
If you won't be using the apples immediately, place them in a solution of lemon juice and water to preserve the color. Once apples are cut, they will turn brown quickly.
Cut the apples, celery and carrots as uniformly as possible. Not only will it enhance the appearance of the dish, but the diced food will finish cooking at the same time.
