Almost any firm vegetable may be turned in the same manner as for Pommes de Terre à l'Anglaise. This technique serves a dual purpose the vegetables will cook evenly and the presentation is elegant. You will need a sharp pating knife and, in the beginning, a little patience! Use the vegetable parings in soups or stocks.
Turned potatoes occupy such an important role in French cuisine that chey have been codified by size; each bearing a unique name: "l'anglaise" refers to potatoes which are 5 cm (2 inches) long and 2.5 cm (1 inch) thick; "cocotte" identifies those that are slightly shorter and more olive shaped; and "château" refers to those that are about 1.5 cm (0.5 inch) longer and chicker than pommes de terre à l'anglaise.