Peel carrots: If you store them for too long, they often taste bitter

Created: 06/21/2022, 11:30 am

By: Ines Alms

You don't have to peel carrots, but this is sometimes recommended from a culinary point of view.

Or if the vegetables develop bitter substances.

Munich – To peel or not to peel, that is the question.

Of course, carrot skins are usually safe to eat, both raw and cooked.

In some cases, however, it makes sense to remove it, especially if it tastes bitter.

Peel carrots: They often taste bitter if they have been stored for too long

If the carrots are still fresh, you don't need to peel them first.

(Iconic image) © Cavan Image/Imago

Fresh, crunchy carrots are far too good to peel: They often taste aromatically sweet and there are many nutrients such as beta-carotene, iron and vitamin B6 directly under the skin.

However, the vegetables can usually only be stored in the refrigerator for about a week before they age unattractively, often becoming soft and shriveled.

Sometimes the skin becomes bitter.

There are other theories as to why carrots can become bitter, but not all of these have been proven:

• Storage with ripe tomatoes, pears or apples: These give off the gas ethylene, which is said to make the carrots bitter.

• Mold: Black spots on the carrot could be an indication.

  If these are still "young", a generous peeling is sufficient, if a carrot with dark spots tastes bitter, it should be discarded.

• Ground frost or pests: These interventions in growth lead to a stress reaction in the plant and make it bitter.

• Transport: If the carrots are packed tightly (e.g. in a plastic bag) and shaken too vigorously for several minutes after harvesting.

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Peel carrots: It makes sense when steaming or for baby food

But there are also other reasons for peeling carrots, namely culinary ones: Since the skin of some varieties has a slightly different texture than the rest of the carrot, it can be harder or coarser, which is often annoying in fine cuisine.

Especially when steaming, the healthiest method of preparation, but peeling is ideal for a smooth puree, soup or baby food.

It is better to leave the skin on when juicing and frying carrots for a broth, gravy or sauce that will need to be strained at the end.

Of course you should always wash your fruit and vegetables, preferably with salt water, to reduce the risk of diseases and pesticides, after all vegetables grow in the soil.

And just because you've peeled the carrots doesn't mean you have to throw the skins away.

As long as they are not bitter or covered with too much soil, carrot peels can be used in broth or cakes, for example.

Incidentally, whether you peel carrots or not may be a matter of taste, but in terms of health, it is highly recommended to eat carrots cooked more often than raw, preferably with a little fat such as butter, cream or oil.

This is because the beta-carotene, the precursor of vitamin A, can be better absorbed by the body.