Peeling raw beets is the pits. Preparing potatoes once ranked among my least-favorite chores. And if a recipe required a skinless squash, I might have skipped making it entirely. All because I had an inferior tool for those tasks.
But spending a few dollars on a peeler changed my attitude. The Kuhn Rikon Original Swiss Peeler is a super-sharp Y-shaped peeler that my colleagues on Wirecutter’s kitchen team have recommended for 10 years. It’s why I cook—and why my family eats—more squash and a wider variety of root vegetables more often than before.
It hasn’t, however, changed my opinion of preparing uncooked beets (which I still largely avoid, because of all the staining).
Dismiss
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