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.
In light of its creator's death, a look back at when this dish first arrived in America
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