When a recipe calls for roughly chopped ingredients, it can sometimes be unclear exactly how big those pieces should be. While there are no hard and fast rules, there are some general guidelines to follow to get a sense of what size roughly chopped means.
What Does Roughly Chopped Mean?
Roughly chopped simply means cutting foods into irregularly shaped pieces that are not uniformly sized or shaped. This is in contrast to ingredients that are to be finely chopped, minced, or diced – which require more uniformly sized pieces.
So roughly chopped produce will have a rustic, chunky look with a good amount of variation in sizes. The pieces should not be perfectly cubed or sliced. Some may be larger, some smaller. It’s a relaxed middle ground between chopped and coarse chopped.
Size Guidelines for Roughly Chopped Ingredients
When a recipe calls for roughly chopped ingredients, a good rule of thumb is to cut pieces into about 1⁄2-inch to 1-inch sizes. However, exact sizes may vary somewhat based on the food item.
Roughly Chopped Vegetables
For most vegetables like onions, carrots, celery, peppers, broccoli, cauliflower, etc. aim for roughly 1⁄2-inch to 1-inch pieces when roughly chopped. Smaller vegetables like grape tomatoes or brussels sprouts can be around 1⁄2-inch.
Roughly Chopped Leafy Greens
For leafy greens like kale, chard, spinach, cut crosswise into pieces about 1-inch wide. Stack leaves and roll them together before slicing for efficiency.
Roughly Chopped Fresh Herbs
For tender fresh herb leaves like parsley, basil, cilantro, mint, roughly chopped generally means cutting into pieces about 1⁄2-inch wide. Thicker herb stems can be cut a little larger around 1-inch pieces.
Roughly Chopped Fruit
For fruits like apples, pears, peaches, mangoes – medium diced 1⁄2 to 3⁄4-inch is a good target size for rough chops. Smaller items like strawberries can be quartered or halved.
Roughly Chopped Nuts
Aim for 1⁄2 to 3⁄4-inch pieces when roughly chopping nuts like walnuts, pecans, almonds, etc. Exceptions are small nuts like pine nuts which can be left whole or roughly halved.
How Roughly Chopped Differs from Other Knife Cuts
It’s helpful to understand how roughly chopped compares with other common knife cut terms used in recipes:
| Knife Cut | Size | Description |
|---|---|---|
| Fine dice | 1⁄8-inch or smaller | Tiny, uniformly cubed pieces |
| Medium dice | 1⁄4 to 1⁄2-inch | Evenly cut, neat cubes |
| Coarse dice | 3⁄4-inch to 1-inch | Larger evenly cut cubes |
| Chopped | 1⁄4 to 1⁄2-inch | Pieces about the same smaller size |
| Roughly chopped | 1⁄2 to 1-inch | Irregular, uneven sized pieces |
| Coarse chopped | 1 to 2-inches | Larger uneven chunks |
So roughly chopped gives prominence to the “rough” nature of uneven pieces over perfectly uniform cuts. There’s more variety in shape and size compared to a standard chop.
Why Recipes Call for Rough Chopping
There are a few reasons why a recipe may specifically call for roughly chopped ingredients rather than just chopped pieces:
- Creates rustic, chunky texture: Rough chops leave more defined pieces compared to uniform dicing or chopping. This can provide more interesting textures.
- Saves prep time: Takes less time than precise dicing or chopping every piece to an exact size.
- Better suits dish: Certain dishes like stews, soups, sautés work well with varied textures and rustic chunks.
- Aesthetic appeal: Rough chopped ingredients simply look more rustic and informal which suits some dishes.
So when precision isn’t as important, rough chops get the job done faster and give a chunkier, more natural look and feel to the finished dish.
Tips for Roughly Chopping Ingredients
Follow these tips for easily and efficiently rough chopping ingredients:
- Use a large chef’s knife: A 8 to 10-inch chef’s knife is easier to control than smaller knives for fast chopping.
- Keep pieces large at first: It’s easier to start with larger slices then chop those into smaller pieces if needed.
- Use downward rocking motion: Swiftly rock the knife tip up and down rather than chopping straight down for speed.
- Keep curved fingers clear: Curl fingers under with knuckles guiding the blade to protect them.
- Work in batches: Chop produce in manageable batches to prevent crowding the cutting board.
- Cut toward center: Angle knife tip toward middle of pile to prevent ingredients flying off board.
- Change up motions: Alternate chopping and gathering piles back together for varying sizes.
With a sharp chef’s knife and practice, you’ll be able to roughly chop ingredients with ease for recipes.
How Much is Roughly Chopped?
When a recipe simply lists “1 roughly chopped onion” or a similar ingredient without specifics, here are some general guidelines for how much to prepare:
| Ingredient | Amount for “1 Roughly Chopped” |
|---|---|
| Onion | 1 small or 1⁄2 large onion |
| Bell pepper | 1 medium pepper |
| Carrot | 1-2 medium carrots |
| Celery | 2-3 celery stalks |
| Leafy greens | A few handfuls |
| Herbs | 1⁄4 cup leaves |
| Fruit | 1 medium |
Unless specified, 1 roughly chopped vegetable or fruit generally refers to 1 medium sized item. For leafy greens or herbs use around 1⁄4 to 1⁄2 cup leaves. Adjust amounts as needed based on recipe context and desired texture.
Sample Rough Chopping Sizes
To visualize how ingredients might look roughly chopped, here are some example photos with a quarter shown for scale:
Roughly chopped peppers, zucchini, onions, carrots with quarter for scale.
Roughly chopped kale leaves with quarter for scale.
Rough chunks of apple with quarter for scale.
Conclusion
While rough chopping sizes aren’t precise, aim for around 1⁄2-inch to 1-inch pieces when a recipe calls for roughly chopped ingredients. Adjust for smaller or larger items as needed. Rough chops provide rustic texture and chunky visual appeal without the prep time of uniform cuts. Just remember – when rough chopping keep the pieces varied in size and shape. With practice you’ll get a feel for how big “roughly chopped” should be!