Is there a real need to take the skins of beets, carrots, yams etc before roasting them if the vegetabes are organic and well scrubbed? Recipes always call for peeled veggiest before roasataing, but I usually leave the skins on and they seem to taste just fine. Is removing the skin just for aesthetic purposes? I do peel parsnips, rutabagas and squash.
And never need to look up the recipe again
Make Jamie Oliver’s Crazy, Genius One-Pot Chicken
Saying Au Revoir to Baking with Dorie
Tomorrow, Tomorrow, Cookware Sale Ends Tomorrow
Just 'Til Monday: Cookware Crushes on Sale
Your New Summer Drink: Seedlip + Soda
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)