How to prepare carrots and potatoes – Jamie Oliver’s Home Cooking Skills

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