Not all vegetables require peeling before cooking, but when it is necessary, use a tool that will remove the skin evenly and neatly without taking off too much of the edible flesh. To peel a thick-skinned vegetable such as winter squash, use a chef’s knife. Chef’s knives are better for larger vegetables or those with very tough rinds, such as celeriac or winter squash. Remove fibrous or tough skins from broccoli and similar vegetables by using a paring knife or swivel-bladed peeler to trim away the skin; often it can be pulled away after the initial cut. In this Chef’s Tip, learn the proper technique for peeling vegetables prior to cooking.
