Which Vegetables Should You Peel?

The decision does not come from a single list; it comes from asking three questions. Is the peel too tough or fibrous to chew? Does it have a bitter or unpleasant taste? Does the recipe call for a smooth texture? If the answer to any one of these three questions is yes, peel the vegetable; if the answer to all three is no, leave the peel on. Leaving the peel on helps the vegetable hold its shape better while cooking and look neater on the plate. Many vegetables that people peel out of habit actually turn out much better with their peel on when these three questions are considered. You can ask the same three questions about fruit, and for most fruit the answer will be to leave the peel on.

Some vegetables should always be peeled. The outer skins of onions, garlic, and shallots are not eaten. Celery root, turnips, and pumpkin have tough, fibrous skins. The skin of mature zucchini is woody, unlike that of young zucchini. The bottom part of asparagus is snapped, not peeled; the stalk breaks off on its own where the fibers begin. Peeling is essential, not a matter of choice, for vegetables in this group. A vegetable peeler makes this job much faster and removes less of the flesh than a knife.

There are also vegetables that are usually not peeled. Young zucchini, eggplant, bell peppers, tomatoes, cucumbers, and carrots are used with their skins on when washed well. Potatoes roasted with their skins on hold their shape and develop a crisp surface. However, if cucumber skin is waxy or tastes bitter, peel it in places; do not remove it all, but leave strips to preserve both texture and appearance. The same distinction applies to carrots: wash fresh carrots with a brush, but peel carrots that have been sitting around, since their skins become bitter.

The cooking method directly affects the decision. The same pumpkin can be roasted in slices with its skin on; the skin holds the slice together and separates easily with a spoon after cooking. Peel the same pumpkin if it is going into soup, because the skin pieces that go through the blender leave a rough texture. Tomatoes work the same way: use them with the skin on in salads and peel them for sauce. Ask the same question for sauces and pickles as well as for purées and soups; in pickles, the skin keeps the vegetables crisp.

If you leave the peel on, washing becomes more important. Wash the vegetable under running water, rubbing it; use a vegetable brush on vegetables with tough skins. Remove scratches, blemishes, and hard spots on the peel individually with a knife. Peels do not have to be thrown away: potato and carrot peels can be washed and saved in the freezer for vegetable stock. Keep the peeler sharp too, because a dull peeler removes some of the flesh along with the peel. If you will not use the peels, collect them in a separate container; a pile of peels on the counter slows down your work.