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Peeling Your Root Vegetables? These 12 Recipes Say Don’t Bother

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Dec 05, 2023

Peeling Your Root Vegetables? These 12 Recipes Say Don’t Bother

By Nina Moskowitz We’ve all been there: standing over the sink, hanging onto

By Nina Moskowitz

We’ve all been there: standing over the sink, hanging onto slippery carrots, skins chaotically soaring across the kitchen. Peeling root vegetables is one of those steps that we all do without questioning why. In many, if not most dishes, peeling is simply not worth the effort. Why spend more time to get less flavor and texture? When all you want is a comforting root veggie soup or a snackable dip, skip the finicky peeling with these 12 recipes. Just remember to scrub thoroughly and you’re golden. Like produce buried deep in the ground, your peeler may not see the daylight after exploring this list.

Parsnips are underappreciated—and so, so delicious. This four-ingredient side is as easy as it gets and highlights the essence of parsnip-ness.

With their sweet-hot kick from maple syrup and red chile flakes, these oven-roasted carrots will have everyone asking for more.

This dish is perfect for long winter days when you want to flood the house with toasty, irresistible aromas.

Level up roasted root vegetables with a zippy fresh tomatillo salsa.

This riff on the Greek classic swaps out potatoes for parsnips, which gives the dip a touch of sweetness that pairs well with the feta and chiles.

When you use a lidded pot for this roasted chicken, it gently steams the bird and makes it juicier than ever.

Creamy, bright green, and vegan, this soup gets its body and sweetness from parsnips. And you don't even have to peel them.

Shawarma spices aren't just for chicken and meat.

A tamal filled with carrots, habaneros, and garlic is chef Maricela Vega's celebration of how the harvest from summer and fall floats into wintertime.

Tangy, crunchy carrots meet soft and sweet blackened dates for literally everything you want in one bite.

A creamy potato soup without the puréeing, plus a crunchy, fresh topping you'll want to scatter on everything.

You actually don't have to bother with peeling the carrots for this recipe—not only do the thin skins pack lots nutrients, but you’ll also get a better char with them on.

By Joe Sevier

By Zoe Denenberg

By Emma Laperruque