vegetable modesty and nutrition

you may have noticed that i rarely write "peeled" carrots, potatoes, tomatoes, etc. there is a reason for this. it is largely agreed that the bulk of the nutrients that make veggies so good for you are in the skins. also they add texture and flavor to what you're cooking, besides which by the time you're done dicing, cooking, and otherwise obliterating your ingredients, a littel carrot skin doesn't stand out. so, go a head let your veggies keep their clothes on, it'll serve you well. personally i like my mashed potatoes better when i leave the skin on about half of the potatoes during the cooking process, and so does my husband. for tougher items like tomato skin, dice the raw fruit smaller so the pieces that survive will be easier to deal with. go ahead and scrub your carrots, just be sure to leave the skin on, there's alot of good stuff in there. if you want to serve an extra pretty side dish of glazed carrots, go ahead and peel away, but remember you can save those peelings along with the tops and tips to make broth for soup. and by the way "baby" carrots are just chunks of big carrots that have been tumbled to remove the skin and soften the cut edges. it's a scam and a misnomer, don't let them fool you.