How do I peel oddly shaped vegetables?
Q: Do you have any tips for peeling turnips and rutabaga? They’ve always been hard for me to peel, so much so that I gave up buying them. Especially with rutabaga, I feel I’m going to slice off a digit trying to slice off the wax coating and rind.
A. As someone who has experienced her fair share of nicks and cuts from vegetable prep, I can empathize with this question. Before I get into specific recommendations, I have a few across-the-board tips. First, slow down. Rushing while trying to peel vegetables will only end badly. (There’s a reason your mom told you not to run with scissors.) Second, make sure your peeler is sharp. A dull blade on a peeler is just as potentially dangerous as a dull knife, so if it’s several years old and you find yourself struggling to use it, invest the few dollars to buy a new one.
The last overall piece of advice dovetails nicely with what Aaron Hutcherson suggested for this reader: Create a flat surface (or two) to stabilize whatever you’re cutting. “For these types of thick peels, I use a sharp chef’s knife,” Aaron said. “Start by lopping off the top and the bottom. Then set it flat on your cutting board and use your knife to cut away the outer layer in strips, top to bottom.” This is also the strategy I use for all kinds of round(ed) produce, including such fruits as pineapple, oranges and melons.
And remember, many vegetables don’t even need to be peeled, including young, thin-skinned turnips from the garden or farmers market. You’ll save yourself the effort and reduce food waste. A good scrub and wash (only water, no soap, please!) is sufficient.
But sometimes, you’re still going to want or need to remove that outer layer. Here’s a quick guide to peeling other tricky vegetables, as desired:
• Butternut or other winter squash — Prick the squash in several spots with a fork, then microwave for a few minutes. The exterior will soften enough to make getting the peel off easier without necessarily cooking the inside.
• Tomatoes — Bring a pot of water to a boil. Have ready a bowl of ice water. Cut an “X” in the bottom of each tomato and remove the stem. Place in the boiling water for 10 or 15 seconds, then use a slotted spoon to quickly transfer to the ice water. The skin should slip off.
• Beets — You don’t necessarily have to peel beets, but if you want to, it’s easiest after they’ve been roasted. Use your fingers, a paring knife or even the foil they may have been wrapped in to remove the exterior.