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We peeled a lot of carrots while testing the recipes found in Susie Middleton’s article The Carrot 2-Step. Along the way, we discovered this speedy way to peel them (and other long, thin vegetables):
To start, hold a carrot by its top, or fat end, with its tip resting at an angle on a cutting board. Using a traditional straight, double-sided peeler, peel in both an upward and downward motion, turning the carrot slowly as you go. We particularly like using an inexpensive all-metal peeler for thin-skinned produce like carrots as well as for zesting oranges, because it makes a shallower cut than other peeler styles.
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