do you peel?

callmediva · 21-03-2012, 14:13

Do you peel all your veg, or just some of it?

I hardly ever peel parsnips, potatoes, carrots etc. Even if I'm making chips or mash. Just give them a wash or wipe and they're good to go

degsyhufc · 21-03-2012, 14:27

Hardly ever peel spuds as they are usually prewashed and the skin is the best part.
Carrots depends on the state of the skin.

I peel other veg such as parsnips, swede, butternut squash.
Although I did see on a show that you can roast butternut squash whole and the skin becomes very tender.

Gooby · 21-03-2012, 14:33

Quote:

Originally Posted by degsyhufc

Hardly ever peel spuds as they are usually prewashed and the skin is the best part.
Carrots depends on the state of the skin.

I peel other veg such as parsnips, swede, butternut squash.
Although I did see on a show that you can roast butternut squash whole and the skin becomes very tender.

Oooh - I am planning on doing butternut squash tonight for dinner - off to google that recipe - I hate peeling it - it is so hard!

Lushness · 21-03-2012, 14:33

I peel potatoes unless they're new potatoes and I scrape carrotts - easier than peeling!

Most of my veg get a peeling!!

Porcupine · 21-03-2012, 16:32

Yes. Like the previous poster I dont peel new potatoes, but I do peel everything else.

Justabloke · 21-03-2012, 16:39

some I do, some I don't. I have a veggie box delivered so nothing arrives pre-washed, so most stuff gets a good scrubbing and then I'll take a view. It depends how long the veg has been around as well.
A potato thats been in the cupboard a couple of weeks will normally get peeled, one "fresh" out the veggie box probably just gets a scrubbing.

Justabloke · 21-03-2012, 16:40

Quote:

Originally Posted by degsyhufc

Hardly ever peel spuds as they are usually prewashed and the skin is the best part.
Carrots depends on the state of the skin.

I peel other veg such as parsnips, swede, butternut squash.
Although I did see on a show that you can roast butternut squash whole and the skin becomes very tender.

I rarely peel butternut squash... you can see the thickness of the skin as you chop it up, its normally quite thin and softens nicely as it cooks.

LaChatteGitane · 21-03-2012, 16:54

Quote:

Originally Posted by Justabloke

I rarely peel butternut squash... you can see the thickness of the skin as you chop it up, its normally quite thin and softens nicely as it cooks.

ditto. Well actually, I never peel butternut squash.

Dave1979 · 21-03-2012, 20:49

The skin on the roasted butternut squash has a lovely nutty quality

Rab64 · 21-03-2012, 22:18

I always peel potatoes, just cannot eat the skin. When I was young potato peel was regarded as Pig or Hen food. No one ever ate the skins

riverside 57 · 22-03-2012, 00:35

Quote:

Originally Posted by Gooby

Oooh - I am planning on doing butternut squash tonight for dinner - off to google that recipe - I hate peeling it - it is so hard!

I used to detest peeling butternut squash, but since joining weight watchers and making my own soup, I have discovered the quickest way to do it is: Top and tail it first (cut off both ends) then slice it down the middle lengthways, spoon out the seeds of both halves, then cut each half into small slices. Then start peeling it with a sharp peeling knife, slice by slice, and it's less hassle than trying to peel it whole using a veg peeler.

I use the same method with parsnips, and it works a treat!

LaChatteGitane · 22-03-2012, 08:07

Quote:

Originally Posted by riverside 57

I used to detest peeling butternut squash, but since joining weight watchers and making my own soup, I have discovered the quickest way to do it is: Top and tail it first (cut off both ends) then slice it down the middle lengthways, spoon out the seeds of both halves, then cut each half into small slices. Then start peeling it with a sharp peeling knife, slice by slice,and it's le ss hassle than trying to peel it whole using a veg peeler.

I use the same method with parsnips, and it works a treat!

Even less hassle is not peeling it.

ChoccyCarole · 22-03-2012, 11:38

I ONLY peel ~onions & very soily / hard to wash thick skinned potatoes
& carrots ~if the skin gets a bit blotchy n discoloured
but generally ....I don't peel ANY of my other vegetables

c4rv · 22-03-2012, 14:31

aside from onions, I just give root veggies a good scrub much to me piggies annoyance.

my mrs tends to peel everything much to my piggies delight.

callmediva · 22-03-2012, 14:52

it's interesting. There's far more people not peeling, than I thought there would be.

Dunno why I thought that, though lol

riverside 57 · 22-03-2012, 16:20

Quote:

Originally Posted by LaChatteGitane

Even less hassle is not peeling it.

Obviously, but if you don't want skin or seeds in your soup or you just don't like it, I find my way is hassle free enough!

degsyhufc · 22-03-2012, 18:12

Quote:

Originally Posted by c4rv

aside from onions, I just give root veggies a good scrub much to me piggies annoyance.

my mrs tends to peel everything much to my piggies delight.

Including swede & turnips?
I must admit i've never tried not peeling them.

Teddybleads · 22-03-2012, 19:23

Oh, I'm a big peeler, parsnip, swede tomatoes (for sauces). I even peel celery to take the worst of the string off and cucumber as I find it a bit bitter.

Very carefully obviously as much of the flavour is just under the skin.

It all gets composted so it's not wasted.

amyawake · 23-03-2012, 00:12

I remember, sometime last year, the Government advising us to peel our carrots. Apparently this is to avoid ingesting too much of the pesticides they use on them.

Play safe and buy organic carrots - no need to peel plus they are tastier!

norbitonite · 23-03-2012, 00:50

I also peel celery to 'de-string' it, Teddy. Otherwise don't tend to peel carrots or potatoes - unless I'm making mash or roasties. Do peel parsnips and swede, though.

Utopian Girl · 23-03-2012, 08:16

I never peel golden thinned skinned potatoes that are either new or baking ones. I leave the skins on the baking ones for wedges too. I don't peel mushrooms either. Obviously I peel for mashing!
What I do peel is onions, carrots, parsnips swede, sometimes squashes depends what I'm cooking it with - I sometimes skin tomatoes & peppers for sauces but otherwise I don't if eating any other way. I'm a celery de-stringer too. Peelings go on the compost in this house aswell.

*waves to Teddy!*

hope you're well.

stud u like · 23-03-2012, 11:11

Squashes only and I seldom have them. I prefer lentils.

Justabloke · 23-03-2012, 15:35

Quote:

Originally Posted by riverside 57

Obviously, but if you don't want skin or seeds in your soup or you just don't like it, I find my way is hassle free enough!

speaking of seeds... you can wash / dry and then gently roast / toast butternut squash seeds, they become really nutty and are quite good for you.

callmediva · 23-03-2012, 17:38

Quote:

Originally Posted by Utopian Girl

I never peel golden thinned skinned potatoes that are either new or baking ones. I leave the skins on the baking ones for wedges too. I don't peel mushrooms either. Obviously I peel for mashing!
What I do peel is onions, carrots, parsnips swede, sometimes squashes depends what I'm cooking it with - I sometimes skin tomatoes & peppers for sauces but otherwise I don't if eating any other way. I'm a celery de-stringer too. Peelings go on the compost in this house aswell.

*waves to Teddy!*

hope you're well.

why "Obviously"? You can make great mash without peeling your spuds, a lot of chefs do it that way, too

diablo · 23-03-2012, 17:48

I 'destring' celery and peel cucumber (the skin gives me indigestion)

I like my mash to be smooth so potatoes for that get peeled.

Non-organic carrots and parsnips tend to have a lot of pesticide residue in the skins so they usually get peeled.

I don't think there's much I don't peel actually, apart from baked potatoes and grapes.

21-03-2012, 14:13	#1
callmediva Forum Member Join Date: Dec 2011 Posts: 1,773	do you peel? Do you peel all your veg, or just some of it? I hardly ever peel parsnips, potatoes, carrots etc. Even if I'm making chips or mash. Just give them a wash or wipe and they're good to go

21-03-2012, 14:27	#2
degsyhufc Forum Member Join Date: Aug 2008 Location: Up North Posts: 58,791	Hardly ever peel spuds as they are usually prewashed and the skin is the best part. Carrots depends on the state of the skin. I peel other veg such as parsnips, swede, butternut squash. Although I did see on a show that you can roast butternut squash whole and the skin becomes very tender.

21-03-2012, 14:33	#3
Gooby Forum Member Join Date: Jan 2008 Posts: 1,457	Quote: Originally Posted by degsyhufc Hardly ever peel spuds as they are usually prewashed and the skin is the best part. Carrots depends on the state of the skin. I peel other veg such as parsnips, swede, butternut squash. Although I did see on a show that you can roast butternut squash whole and the skin becomes very tender. Oooh - I am planning on doing butternut squash tonight for dinner - off to google that recipe - I hate peeling it - it is so hard!

21-03-2012, 14:33	#4
Lushness Forum Member Join Date: Nov 2008 Location: London Posts: 24,693	I peel potatoes unless they're new potatoes and I scrape carrotts - easier than peeling! Most of my veg get a peeling!!

21-03-2012, 16:32	#5
Porcupine Forum Member Join Date: Jun 2003 Location: Suffolk Posts: 21,392	Yes. Like the previous poster I dont peel new potatoes, but I do peel everything else.

21-03-2012, 16:39	#6
Justabloke Forum Member Join Date: Jul 2006 Location: up the stairs! Posts: 11,649	some I do, some I don't. I have a veggie box delivered so nothing arrives pre-washed, so most stuff gets a good scrubbing and then I'll take a view. It depends how long the veg has been around as well. A potato thats been in the cupboard a couple of weeks will normally get peeled, one "fresh" out the veggie box probably just gets a scrubbing.

21-03-2012, 16:40	#7
Justabloke Forum Member Join Date: Jul 2006 Location: up the stairs! Posts: 11,649	Quote: Originally Posted by degsyhufc Hardly ever peel spuds as they are usually prewashed and the skin is the best part. Carrots depends on the state of the skin. I peel other veg such as parsnips, swede, butternut squash. Although I did see on a show that you can roast butternut squash whole and the skin becomes very tender. I rarely peel butternut squash... you can see the thickness of the skin as you chop it up, its normally quite thin and softens nicely as it cooks.

21-03-2012, 16:54	#8
LaChatteGitane Forum Member Join Date: Mar 2006 Location: stirring the cauldron Posts: 3,957	Quote: Originally Posted by Justabloke I rarely peel butternut squash... you can see the thickness of the skin as you chop it up, its normally quite thin and softens nicely as it cooks. ditto. Well actually, I never peel butternut squash.

21-03-2012, 20:49	#9
Dave1979 Forum Member Join Date: Oct 2006 Posts: 1,513	The skin on the roasted butternut squash has a lovely nutty quality

21-03-2012, 22:18	#10
Rab64 Forum Member Join Date: Nov 2011 Location: Scotland Posts: 818	I always peel potatoes, just cannot eat the skin. When I was young potato peel was regarded as Pig or Hen food. No one ever ate the skins

22-03-2012, 00:35	#11
riverside 57 Forum Member Join Date: Jul 2008 Location: Westmeath Ireland Posts: 10,230	Quote: Originally Posted by Gooby Oooh - I am planning on doing butternut squash tonight for dinner - off to google that recipe - I hate peeling it - it is so hard! I used to detest peeling butternut squash, but since joining weight watchers and making my own soup, I have discovered the quickest way to do it is: Top and tail it first (cut off both ends) then slice it down the middle lengthways, spoon out the seeds of both halves, then cut each half into small slices. Then start peeling it with a sharp peeling knife, slice by slice, and it's less hassle than trying to peel it whole using a veg peeler. I use the same method with parsnips, and it works a treat!

22-03-2012, 08:07	#12
LaChatteGitane Forum Member Join Date: Mar 2006 Location: stirring the cauldron Posts: 3,957	Quote: Originally Posted by riverside 57 I used to detest peeling butternut squash, but since joining weight watchers and making my own soup, I have discovered the quickest way to do it is: Top and tail it first (cut off both ends) then slice it down the middle lengthways, spoon out the seeds of both halves, then cut each half into small slices. Then start peeling it with a sharp peeling knife, slice by slice,and it's le ss hassle than trying to peel it whole using a veg peeler. I use the same method with parsnips, and it works a treat! Even less hassle is not peeling it.

22-03-2012, 11:38	#13
ChoccyCarole Forum Member Join Date: Dec 2006 Location: NZ♥Sydney-UK-CYBERDAZZLE Posts: 5,686	I ONLY peel ~onions & very soily / hard to wash thick skinned potatoes & carrots ~if the skin gets a bit blotchy n discoloured but generally ....I don't peel ANY of my other vegetables

22-03-2012, 14:31	#14
c4rv Forum Member Join Date: Aug 2010 Location: Essex Posts: 16,218	aside from onions, I just give root veggies a good scrub much to me piggies annoyance. my mrs tends to peel everything much to my piggies delight.

22-03-2012, 14:52	#15
callmediva Forum Member Join Date: Dec 2011 Posts: 1,773	it's interesting. There's far more people not peeling, than I thought there would be. Dunno why I thought that, though lol

22-03-2012, 16:20	#16
riverside 57 Forum Member Join Date: Jul 2008 Location: Westmeath Ireland Posts: 10,230	Quote: Originally Posted by LaChatteGitane Even less hassle is not peeling it. Obviously, but if you don't want skin or seeds in your soup or you just don't like it, I find my way is hassle free enough!

22-03-2012, 18:12	#17
degsyhufc Forum Member Join Date: Aug 2008 Location: Up North Posts: 58,791	Quote: Originally Posted by c4rv aside from onions, I just give root veggies a good scrub much to me piggies annoyance. my mrs tends to peel everything much to my piggies delight. Including swede & turnips? I must admit i've never tried not peeling them.

22-03-2012, 19:23	#18
Teddybleads Forum Member Join Date: Jan 2010 Posts: 6,118	Oh, I'm a big peeler, parsnip, swede tomatoes (for sauces). I even peel celery to take the worst of the string off and cucumber as I find it a bit bitter. Very carefully obviously as much of the flavour is just under the skin. It all gets composted so it's not wasted.

23-03-2012, 00:12	#19
amyawake Forum Member Join Date: Jun 2010 Posts: 5,164	I remember, sometime last year, the Government advising us to peel our carrots. Apparently this is to avoid ingesting too much of the pesticides they use on them. Play safe and buy organic carrots - no need to peel plus they are tastier!

23-03-2012, 00:50	#20
norbitonite Forum Member Join Date: May 2007 Posts: 5,709	I also peel celery to 'de-string' it, Teddy. Otherwise don't tend to peel carrots or potatoes - unless I'm making mash or roasties. Do peel parsnips and swede, though.

23-03-2012, 08:16	#21
Utopian Girl Forum Member Join Date: Feb 2008 Posts: 7,610	I never peel golden thinned skinned potatoes that are either new or baking ones. I leave the skins on the baking ones for wedges too. I don't peel mushrooms either. Obviously I peel for mashing! What I do peel is onions, carrots, parsnips swede, sometimes squashes depends what I'm cooking it with - I sometimes skin tomatoes & peppers for sauces but otherwise I don't if eating any other way. I'm a celery de-stringer too. Peelings go on the compost in this house aswell. waves to Teddy! hope you're well.

DS Forums

do you peel?

23-03-2012, 11:11	#22
stud u like Forum Member Join Date: Aug 2005 Location: The Sunny Side Of The Street Posts: 40,105	Squashes only and I seldom have them. I prefer lentils.

23-03-2012, 15:35	#23
Justabloke Forum Member Join Date: Jul 2006 Location: up the stairs! Posts: 11,649	Quote: Originally Posted by riverside 57 Obviously, but if you don't want skin or seeds in your soup or you just don't like it, I find my way is hassle free enough! speaking of seeds... you can wash / dry and then gently roast / toast butternut squash seeds, they become really nutty and are quite good for you.

23-03-2012, 17:38	#24
callmediva Forum Member Join Date: Dec 2011 Posts: 1,773	Quote: Originally Posted by Utopian Girl I never peel golden thinned skinned potatoes that are either new or baking ones. I leave the skins on the baking ones for wedges too. I don't peel mushrooms either. Obviously I peel for mashing! What I do peel is onions, carrots, parsnips swede, sometimes squashes depends what I'm cooking it with - I sometimes skin tomatoes & peppers for sauces but otherwise I don't if eating any other way. I'm a celery de-stringer too. Peelings go on the compost in this house aswell. waves to Teddy! hope you're well. why "Obviously"? You can make great mash without peeling your spuds, a lot of chefs do it that way, too

23-03-2012, 17:48	#25
diablo Forum Member Join Date: Jul 2003 Location: Fylde Coast Posts: 8,103	I 'destring' celery and peel cucumber (the skin gives me indigestion) I like my mash to be smooth so potatoes for that get peeled. Non-organic carrots and parsnips tend to have a lot of pesticide residue in the skins so they usually get peeled. I don't think there's much I don't peel actually, apart from baked potatoes and grapes.