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To peel, or not to peel...

larryavsdad Jun 13, 2012 11:20 AM

I peel carrots out of habit, but I've been noticing pictures of cooked, unpeeled carrots. Some people say that only organic carrot peels should be eaten, some say any peel is just fine. Any thoughts?

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    escondido123 RE: larryavsdad Jun 13, 2012 02:13 PM

    I usually peel my carrots regardless unless I'm throwing them into a pot from stock--then a handwash is enough for me.

    4 Replies
    1. re: escondido123
      laliz RE: escondido123 Jun 13, 2012 02:20 PM


      1. re: laliz
        kubasd RE: laliz Jun 13, 2012 02:39 PM


        1. re: kubasd
          Clams047 RE: kubasd Jun 13, 2012 02:41 PM


      2. re: escondido123
        Kelli2006 RE: escondido123 Jun 19, 2012 01:08 PM

        That is the same for me.

      3. pdxgastro RE: larryavsdad Jun 13, 2012 05:16 PM

        Never peel. Just a scrub and top & tail.

        3 Replies
        1. re: pdxgastro
          Janet from Richmond RE: pdxgastro Jun 14, 2012 08:22 AM


          1. re: Janet from Richmond
            Val RE: Janet from Richmond Jun 19, 2012 12:16 PM

            +2..I only buy organic whole carrots, they are almost always under $1 per pound.

          2. re: pdxgastro
            Wisey RE: pdxgastro Jun 19, 2012 06:44 PM


          3. twyst RE: larryavsdad Jun 13, 2012 05:25 PM

            I always peel full grown carrots. Baby carrots and just generally smaller carrots get topped, tailed, scrubbed and cooked skin on.

            1. Will Owen RE: larryavsdad Jun 13, 2012 05:32 PM

              I've gotten into the habit of peeling them, but I'm not sure why, except that most recipes with carrots that I've seen over the years tell me to. I think I'm gonna give that up, and just give'em a scrub with the Chore Girl. Heck with it.

              1. jmcarthur8 RE: larryavsdad Jun 14, 2012 06:13 AM

                Cooked carrots are pretty darn ugly unpeeled. If you are serving guests, peel 'em. If nobody at home cares about it, don't bother for a family dinner.

                2 Replies
                1. re: jmcarthur8
                  twyst RE: jmcarthur8 Jun 14, 2012 12:16 PM

                  "Cooked carrots are pretty darn ugly unpeeled"

                  They can be gorgeous IMHO!

                  1. re: twyst
                    jmcarthur8 RE: twyst Jun 16, 2012 08:32 AM

                    Wow, twyst, you made those carrots a work of art! I revise my statement:

                    Cooked carrots CAN be pretty darn ugly unpeeled, unless Twyst prepares them, then they are gorgeous.


                2. Tripeler RE: larryavsdad Jun 14, 2012 07:58 AM

                  If I end up peeling carrots, I save the peels and fry them up to a bit crispy.

                  1. JMF RE: larryavsdad Jun 14, 2012 08:20 AM

                    Never peeled a carrot since after the mid 70's. (Except when forced to when I studied ten years ago at the French Culinary Institute) Carrots nowadays don't have bitter peels and are in general much sweeter than they were prior to the mid 70's.

                    2 Replies
                    1. re: JMF
                      cgarner RE: JMF Jun 14, 2012 09:47 AM

                      really about the peels aren't bitter anymore? I will have to put that to the test.

                      I'm a peeler - all the time but it sure would save me some steps in the future

                      1. re: JMF
                        Sharuf RE: JMF Jun 19, 2012 09:20 AM

                        The peels used to be bitter, and it never occurred to me that that wasn't still the case. This is good news! I can quit peeling!

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                        fourunder RE: larryavsdad Jun 14, 2012 09:16 AM

                        I find the outer skin to be tough and unless peeled, I wonder if you can really extract all the flavor while being simmered in stock. This is assuming you place the carrots in whole. If slicing the carrots thin and on the bias....then no, it's not necessary..

                        I would further add that out of habit, I do generally peel for appearance. The peels, with all other vegetables scraps are saved and used to make stock.

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                          Harters RE: larryavsdad Jun 14, 2012 09:41 AM

                          I'm a peeler.

                          1. t
                            tzurriz RE: larryavsdad Jun 14, 2012 10:00 AM

                            I only peel thick carrots, not thin ones.

                            1. Novelli RE: larryavsdad Jun 14, 2012 12:10 PM

                              I grow my own carrots, so I have no problem with just a good scrubbing.

                              1. jmcarthur8 RE: larryavsdad Jun 16, 2012 08:36 AM

                                My peels go into the kitchen compost bucket, so at least they do some good in the garden!

                                I do like the frying crispy idea upthread, though!

                                1. John E. RE: larryavsdad Jun 19, 2012 09:42 AM

                                  We stopped buying "baby" carrots because I find them too difficult to peel easily.

                                  5 Replies
                                  1. re: John E.
                                    jmcarthur8 RE: John E. Jun 19, 2012 10:09 AM

                                    And you said that with a straight face, too. Not bad! ;-)

                                    1. re: jmcarthur8
                                      John E. RE: jmcarthur8 Jun 19, 2012 12:21 PM

                                      I actually meant it. We don't often buy the 'baby' carrots. Sometimes when we do they get forgotten in the back of one of the low vegetable drawers. They end up dehydrating and then there is white stuff that shows up on the outside of the carrot. I have actually peeled the baby carrots instead of throwing them away. We have bought mostly/only regular carrots for years now. I find the whole 'baby' carrot thing annoying anyway (and always have. It reminds me of seeing peeled and/or chopped onions or peeled hard cooked eggs for sale at the grocery store).

                                      1. re: John E.
                                        Bacardi1 RE: John E. Jun 20, 2012 01:02 PM

                                        Well, commercial "baby carrots" aren't baby carrots at all. They're simply machine-processed out of larger carrots, then treated with a preservative for longer shelf life (unless you buy organic ones).

                                        The only TRUE "baby carrots", are baby carrots sold whole with the greens still attached. You don't often see them in supermarkets, but they do show up at farmers markets. They're also wonderful if you have a little space to grow them yourself. "Little Fingers" & the round golf-ball-size types like "Thumbelina" & "Paris" are nice & sweet.

                                        1. re: Bacardi1
                                          John E. RE: Bacardi1 Jun 20, 2012 05:05 PM

                                          I knew that. That's why I wrote 'baby' carrots throughout my post. That's one of the things that annoys me. The treated for freshness part is not always true. The white stuff is simply from the carrots drying out. It is not from some chlorine or other solution.

                                          1. re: John E.
                                            Bacardi1 RE: John E. Jun 21, 2012 06:45 AM

                                            One of the supermarkets here carries organic untreated fake "baby" carrots as well as organic untreated matchstick carrots, & sometimes I buy those for my cockatoo - lol!! Plus, they're convenient for me sometimes as well. I can toss the shreds into salads & stirfries, or add a few of the "babies" while steaming broccoli, etc.

                                            But for the most part, I buy from reputable sources at the farmers market or grow my own for baby carrots; otherwise I just buy regular carrots at the supermarket.

                                  2. johnb RE: larryavsdad Jun 19, 2012 02:27 PM

                                    I usually peel them but the peels go into the freezer along with onion skins, end bits of chicken, celery ends, and so on and eventually it all becomes stock.

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                                      magiesmom RE: larryavsdad Jun 19, 2012 05:45 PM

                                      I rarely peel, only in dead of winter when they are a bit tough. Just scrub.

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