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The Washington Post
washingtonpost.com
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To peel root and other vegetables safely, use a sharp blade and create a flat surface (or two) to stabilize whatever you’re cutting.
Here’s a quick guide to peeling tricky vegetables, from butternut squash to beets:
https://www.washingtonpost.com/food/2026/01/28/how-to-peel-vegetables-turnips-rutabaga/?utm_campaign=wp_main&utm_source=bluesky&utm_medium=social
2026-01-29T04:00:09.156Z