00:00:02with the carrots if they’re organic or
00:00:06from the garden or they just pulled out
00:00:08of the ground they’re their skins are
00:00:10normally a lot softer and there’s lots
00:00:13of goodness in the skins nutrients so
00:00:15you don’t always have to peel them you
00:00:17could just scrub them so if you just use
00:00:22your scour to give them a good scrub and
00:00:24take that top layer of skin off just
00:00:26until you get down to the bright orange
00:00:28underneath then when you get to the top
00:00:36cause you want to get rid of that bit as
00:00:37well you can you can just chop that off
00:00:40when you when you’re chopping to prep it
00:00:42to cook or if they are a little bit
00:00:58older or they’re not organic or you
00:01:04don’t know where they come from you
00:01:05probably want to peel them so you’ve got
00:01:08a speed peeler grab a carrot and then
00:01:13you just want to take the outer skin off
00:01:15where it’s dried you don’t want to take
00:01:16anymore
00:01:17if you carry it away then you need to so
00:01:19you keep your fingers out of the way
00:01:21hold it and then pull back your fingers
00:01:24so the carrot sticking out you’ve got a
00:01:26good clean surface to go out with you
00:01:28speed peeler start at the very top and
00:01:31not pressing too hard just hard enough
00:01:33long strokes to take off a nice thin
00:01:37piece of skin and then you twist it
00:01:40slightly in your hand and go again
00:01:46the pol II turn he’ll turn he’ll turn
00:01:52till you get back to the beginning then
00:01:58I always give a little bit of love to
00:02:00the end of them because they’re often
00:02:02not so great so then I just go around
00:02:06and take that off if it looks like it
00:02:09needs it and then with the top because
00:02:13that’s where the stalks been and that’s
00:02:15dry down and it’s not really great to
00:02:16eat if you like on its own and just peel
00:02:20it off and then when you finish it’s
00:02:23good to sit in a water because it stops
00:02:25them drying out and going brown
00:02:46then we’ve got potatoes if their new
00:02:50season potatoes or so new potatoes or
00:02:54baby potatoes often they’ve got delicate
00:02:56skin so you can scrub those the same as
00:02:58you did you carrots or if they’re a bit
00:03:01bigger and older Analia like these ones
00:03:04you might want to take the skin off so
00:03:07we’ve got red skinned and white skinned
00:03:13white skins are more of a floury
00:03:17potatoes so more suited to boil in
00:03:19making mashed potato Redskins and what’s
00:03:25known is waxy ER so they hold together a
00:03:27lot better so these are what I normally
00:03:30use for roasting them and then same as
00:03:39with the carrot grab a potato in your
00:03:49hand again keeping your fingers back and
00:03:52then start at the top and just drag it
00:03:58around
00:04:10and we get to the ends so just hold them
00:04:16out of the way like the top of the
00:04:18carrots potatoes turn brown quite
00:04:23quickly they do a thing called oxidizing
00:04:27you just pop them in the water it stops
00:04:30it from happening gorgeous that’s it
00:04:36peeled carrots and fields buds
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