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