This is just me, but carrot skin doesn't add much to the taste. I have
issues peeling sometimes, so I get the peeled baby carrots. If these
are really thin, you can just cut them to the desired size and see how
your food turns out.
Lisa
On 6/19/2020 12:21 AM, Marie Rudys via Cookinginthedark wrote:
Hello, All!
Do you peel your regular sized carrots or leave them unpeeled? When he was
alive, my friend Howard never peeled his carrots, but cooked them unpeeled.
Red potatoes, I cook them with the skin on. I hardly buy russet potatoes
anymore.
The toughest thing to peel is ginger root because it ots irregular shape.
I find the best way to do it is with the mandoline on the thinnest
setting. Still, some spots are hard to get at with a regular potato
peeler. I do the best I can.
I know baby carrots are already peeled and ready to go. I got some
regular-sized carrots for a change and they are slender, so when I take the
peel off, there is hardly enough carrot to taste.
I hope I didn't open a can of worms.
Best,
Marie
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