I like to use a “pencil cut” to prepare mirepoix for stock or vegetables for puréed soups. This cut creates a vegetable that is not only more even in size but, with more surface area exposed, it’s also more flavorful. Use a pencil cut for long vegetables like carrots and parsnips. Here’s how: First peel the vegetable. Holding the vegetable in one hand with the tip on the cutting board, cut on an angle, as if you were sharpening a pencil. Rotate the vegetable a quarter turn and make another cut. Continue to the end.