By Edward Schneider
I used to take the Elizabeth David-era recipe instruction “Scrape your carrots” as a quaintness dating from before the invention of the vegetable peeler.
Then, a decade or so ago, I was introduced to the tiny, flavorful early carrots sold by Manhattan farmers’ market vendors such as Paffenroth Vegetable Gardens, of Orange County, New York (not for a moment to be confounded with the fraudulent “baby carrots” carved out of superannuated storage roots and sold in supermarkets). Taking a peeler to these would leave you with a matchstick, albeit a delicious one. So Jackie and I – mainly Jackie, who is more patient with these painstaking tasks – have adopted the old practice of using a paring knife to scrape off the root hairs and a bit of the outer surface, at least for these early summer treats.
We had dinner guests the other night and served them such carrots, meticulously processed by Jackie, and you know what? They noticed.
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Mark another trick for these type of carrots and anything really thin skinned is to use a green scrubbie. Works well…
You can cook them, then rub off the thin skin under cold water.
they still teach this at LCB