How to Peel Root Vegetables

There are different ways to peel root vegetables. However, you will often find yourself peeling your fingers instead. Certain root vegetables, such as jicama root, can be very difficult to peel. Peeling root vegetables the old fashioned way can also result in a lot of waste. Here are a few tips to get around these problems.

Difficulty: Moderately Easy

Instructions

1. Thoroughly wash your root vegetables. Remove any blemishes, bruises, fine roots or eyes from the vegetables. If necessary, set them in a colander to dry. Have a clean container nearby to put the peelings into.

2. Use a swivel peeler for root vegetables with delicate skins, such as carrots. Use a peeler with a fixed blade for vegetables with tougher, thicker skins, such as potatoes and turnips. To peel the above-mentioned jicama, slice off the top and the bottom of the vegetable, then use your peeler to loosen the peel at the top and the bottom. Then simply strip off the sections of peel with your hands. Don't try to peel it in a spiral or you will subject yourself to unnecessary frustration.

3. Hold the root vegetable in your left hand if you're right handed, vice versa if you're left handed. Peel the vegetable with a good quality vegetable peeler, making sure that all strokes move away from your body. Try stabbing the vegetable with a fork in order to hold it in place. This will lessen the chance that you will injure yourself while trying to peel the vegetable.

4. Immediately place your peeling in a clean container. Have a pot of water boiling on the stove, and drop the peelings in the water as you get them. Boil the water for at least one hour to make stock for soups and other dishes.

5. Alternatively, you can cook some vegetables prior to peeling. This works primarily with potatoes and other vegetables with a tough, thick skin. Cook the vegetable fully. The microwave oven is the quickest method, but baking and boiling work well, too. Certain vegetables will need to be roasted under a broiler for this method to work properly. Allow the root vegetable to cool fully. Then poke a fork into it, and use a knife to score it all around. Gently and slowly remove the peel. You will notice that the peel comes off easily and without bringing up any of the meat of the vegetable with it. This method is best if you're trying to reduce the waste involved in peeling root vegetables.

6. Chop your vegetables and place them in your recipe as instructed.

Tips & Warnings

• If you don't need your peelings right away, place them in a tightly sealed container in the freezer. You can make stock with them later.
• Consider not peeling your vegetables for certain recipes, such as soups and stews.
• Always use a stainless steel vegetable peeler. You'll thank yourself later, and you'll save money on kitchen utensils.
• Don't use a vegetable peeler to peel onions. Simply slice off their tops and bottoms, then score them on both sides. You can then remove the outer layers easily.
• Never attempt to use a cheap, poor quality peeler or a knife to peel your vegetables. These will only increase your risk of injury.
• Never use the cook and peel method while the vegetable is still piping hot; the steam from the vegetable can burn you.

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