On Sun, 16 Sep 2012 16:41:17 -0400, George M. Middius
> wrote:

>Steve Pope wrote:
>
>> >I often prep vegetables the day or night before I'm going to cook
>> >something in a crockpot. Never have noticed any soaking up water, it
>> >does keep those potatoes from turning that nasty gray/black color.
>>
>> Okay, why would you peel potaotes and carrots in the first place?
>
>One doesn't peel carrots because they don't have a skin.

Carrots certainly do have a skin only it's thinner and more tender
than with most veggies. The skin of carrots is bitter, that's why
with most commercial preparations they are peeled, usually
abraded/sanded away to save time/labor... that's how those "baby"
carrots were born that low IQers are willing to pay double. The
carrot skin has a higher proportion of nutrients than the rest of the
carrot but not so high that it matters, just eat two more bites of
carrot to make it up. For sweet dishes like carrot cake they don't
need to be peeled, the added sugar and other flavorings offsets the
bitterness. There are an enormous variety of carrots out there,
shapes, sizes, colors, however very few markets carry other than the
ordinary nantes
http://www.ars.usda.gov/is/ar/archiv...carrot1104.htm