— JoAnn Lakes-Elliott

Sure. Yeah, so I use a one of the excuse me. Let me jump over here. I use a y peeler. I like these just a lot better than the stick pillars. I think they have a lot more control. I don't cut myself nearly as often with them and they I think just make the job a little bit easier. So on a celery root. Yeah, this is a knobby weirdness, right? You're never gonna peel that. Properly. Yeah, I think part of it is just you you admit that that is going into your stock pot. You know it then the only reason why I wouldn't really use that is because I wouldn't be able to get all of the dirt out of there without ripping an entirely to shreds. And so that would where's my knife? that will go into the roasted root vegetable stock pot because I can strain off any sand or grit that comes down to the bottom and just in cutting that off. I've got grit sand. On my cutting board thus proving my point. So trim off those very ends and then you know, just put your time into it. Yes. It's still going to be Nabi and you can go over it and those knobs are going to prevent you from really getting all of it. And you know, what? Here's the other thing. A little bit of skin left on is. Okay. So long as it's not dirty. Do you cut them into smaller manageable chunks that you can handle easily that you can sort of maintain your strength throughout the act of peeling and that's it. You know what just It's not like a carrot where you go. Done, right? Yes, it does take a little bit of work. It does take a little bit effort and maybe some manipulation of the size and the shape just to get down to it, but There you go. So I recommend it the other thing is also as the skin doesn't necessarily need to come off all the way any big knobs where there's something was cut off and it's now skirt scabbed over I would definitely remove that but there you go carrots. I don't remove the peels from carrots. You know, why because there's a lot of nutrition in there and so long as they're clean. They're delicious. I mean, that's great. I buy organic carrots. I grow my own carrots and that's that and just while we're talking about healing let's here's a little fun way to do it. I don't think you can see the cutting board, but So I'll stand up and do this. You know when we put carrots and salads people tend to do these. You know rounds or half moons or something like that and you can never get them onto your fork. You can never really integrate them into the salad. They'll always end up at the bottom, right? So make your carrots look like salad greens. What's this? See what I'm doing. I'm rotating the carrot around and I would be doing this on a cutting board. So I had a solid surface, but I don't think you can see it. So. See what I'm doing just running that peeler back and forth. Over the carrot. I'm going to be able to use about 95% of that carrot this way. And to see what I got. These beautiful beautiful strands of carrot that now act and eat like a salad green. They integrate in stay integrated. They hold the dressing well, and I think that they release more of their flavor and are less distracting to the diner when eating them because that little Half Moon of carrot. It's a big crunch in an otherwise soft green salad, right? You want some crunch but that's a distracting amount this you still get it this crunch, but you get a broader flavor and a better integration.