She Strengthens

Mastering the Art of Peeling Root Vegetables

Peeling root vegetables can be a daunting task, especially after a long day. However, with the right techniques and tools, it can be a breeze. In this article, we’ll share some effective tips and tricks to make peeling root vegetables a whole lot easier.

Ginger and Turmeric: The Spoon Method

When it comes to peeling ginger and turmeric, the traditional methods can be tedious and ineffective. Instead, try using the edge of a spoon to remove the skin. This method is fast, effective, and easy to master. Simply hold the ginger or turmeric at an angle on a cutting board and scrape downward with the curved underside of the spoon. For larger pieces, use a bigger spoon to cover more surface area.

Tips to Remember:

• Use a bigger spoon for larger pieces of ginger or turmeric.
• Scrape downward, away from you, not toward you.

Potatoes and Beets: Boiling and Peeling

For root vegetables like potatoes and beets, boiling can be a game-changer. Simply boil them until the skin is loose, then transfer them to a strainer and run them under cold water. Once cool enough to handle, peel the skin off with your hands. This method is especially useful for those with arthritis or trouble holding a peeler.

Tips to Remember:

• Let the potato or beet cool before peeling.
• Peel them when they’re dry, not wet.

Celery, Carrots, and Parsnips: The Peeler Method

For longer root vegetables like celery, carrots, and parsnips, start peeling at the thicker root end and move toward the tip. Hold onto the vegetable with one hand and peel with the other, always peeling away from your body. Use a trash can or “scrap bowl” to collect the peels.

Tips to Remember:

• Start peeling at the thicker root end.
• Peel over a trash can or scrap bowl.

Onions, Shallots, and Garlic: Working Backward

For bulbs like onions, shallots, and garlic, peeling can be a challenge. To make it easier, work backward. Slice the onion or shallot in half through the root, then peel off the unwanted layers. For garlic, smash the unpeeled cloves with the side of your knife or under the heel of your hand, or soak them in hot water to loosen the skins.

Tips to Remember:

• Slice through the root of onions and shallots.
• Use warm water to soften garlic skins.

Celery Root and Kohlrabi: Cutting and Peeling

For celery root and kohlrabi, cutting into smaller pieces before peeling can make the process much easier. Use a knife to slice off the exterior, or a peeler to remove the skin. Don’t forget to save the kohlrabi leaves to cook with!

Tips to Remember:

• Cutting into smaller pieces makes peeling easier.
• Save the kohlrabi leaves to cook with!

Picking the Right Peeler

When it comes to peelers, there are two main types: Y-peelers and I-peelers. Both can be found with swiveling blades or stationary blades. Choose the one that feels most comfortable for you, as it will make the peeling process much easier.

I-peeler vs. Y-peeler:

• I-peelers are familiar and easy to use.
• Y-peelers can peel in both directions and be used ambidextrously.

To Peel or Not to Peel?

Did you know you don’t always have to peel your root vegetables? It depends on the recipe and your personal preference. Consider leaving the skin on for added texture and nutrients. Just be sure to give the veggie a good scrub with a vegetable brush or toothbrush.

With these tips and tricks, peeling root vegetables will become a breeze. Remember, it’s all about working smarter, not harder!