Stop Peeling Root Vegetables
The skins of most fruits and vegetables are rich in nutrients and fiber, which you miss when you peel them, but when someone reaches for a knife after picking carrots, beets or parsnips, no one blinks. Put on the peeler – you don’t need to use it.
If you are worried about pesticides (and you probably shouldn’t ), exfoliation is a quick way to remove them, but only from the surface. If that doesn’t bother you, how you plan to cook your vegetables should determine whether you leave the skins on or not. Rochelle Bilou, writing for Bon Appetit, explains:
Some methods of skinning vegetables are better than others. Here’s when you can leave the skin on: bake, puree and, depending on the variety, grate or chop the raw material. Here’s when you should probably use a peeler or peeler: steaming (the skins can get tough), mashed potatoes – like this potato recipe – and raw vegetables with very thick skins.
Some vegetables, such as beets, have a bitter rind. You can soften this by seasoning them with acidity and sweetness. While there are many vegetables that do not need to be peeled, you should always peel vegetables with very fibrous or tough skins, such as squash or celery.
No, you don’t need to peel carrots, beets or even zucchini | Bon appetit