Sometimes carrots look a bit dingy or funny. This will go away when you peel off the outer layer.
You could also just peel the carrot on a cutting board and then scrape the cuttings into the trash when you’re done. Whichever.
The hardest part about this is doing it fast and not cutting yourself. If you keep your hand below the carrot, at least the latter half of that quandary is solved.
A vegetable peeler only removes thin slices of the skin if you press it against the carrot gently, preserving the layer beneath that contains many of the carrot’s phytonutrients. [2] X Research source
Keep the carrot’s tip resting on the cutting board, if you’re using one. It’ll be easier to keep the carrot in place and not move with the force you’re applying if it’s resting on a stable surface.
What’s the point of this? If you’re peeling a lot of carrots, you’ll go much, much faster with this method. The best chefs are all about taste and efficiency.
If you didn’t peel the top at first, of course. Generally not doing so makes the first bit quicker, but then you do have to take the time now to complete it. Whether you do so or not is up to.
Rinse your carrots once they’re peeled and continue to prepare them according to the instructions in your recipe.
Hold it in between your thumb and forefinger and then flip your hand over so your palm is facing the ceiling. Your hand is underneath the carrot, supporting it.
Also be careful not to hurt yourself! Your non-dominant hand shouldn’t come anywhere close to the blade’s edge. Make sure your fingers are under and to the sides of the carrot, not risking getting cut.
Sometimes it’s easy to miss the very top of the carrot near where your wrist is. If this is the case, just flip it over and take care of the base by holding the tip and resuming your technique.
Place the carrot on a separate plate and continue peeling until all of your carrots are peeled. Rinse each peeled carrot before use.
