The amazing reason for which you have to cook the vegetables with the shell. Tips from a Michelin chef about the mistake you make in the kitchen

Begoña Rodrigo, one of the most appreciated cooks in Spain and the holder of a Restaurant awarded with a Michelin star and three Sori Repsol (Spanish culinary distinction equivalent to the Michelin stars, which rewards the top restaurants – being the only professional awarded in 2024), knows exactly what it does. They must be cooked with peel.

Begoña Rodrigo the only Michelin cook with 3 suns in the Repsol 2024 Photo Reporter Gourmet guide

Valenciana who won in 2013 the first edition of Top Chef Spain It is recognized worldwide for his skill in the preparation of vegetables, so much that the We're Smart guide has designated the second best cook in this area.

In a recent interview for Elle magazineBegoña Rodrigo has revealed a common mistake that many of us make in the kitchen: cleaning vegetables before cooking. Although it seems a natural step, she claims that this habit is not recommended and has solid reasons for it.

But why does a chef of her waist insist not to remove the shell of vegetables before cooking? What is the hidden mistake we all make, without realizing it, and how does this influence the taste and nutritional value of our preparations?

In the following rows, you will discover essential tips that will completely change your way you cook vegetables.

Why a world -waisted chef recommends us not clean the vegetables before cooking

Vegetables are colored, full of nutrients and essentials for a healthy lifestyle. They play a crucial role in the prevention of chronic diseases, support digestion, strengthen immunity and help maintain optimal weight. In addition, they are found in a huge variety and are extremely versatile in the kitchen.

However, although we often use them in our menus, many of us make the same trivial mistake – one that, according to a top chef, sabotages our preparations from the beginning.

Begoña Rodrigo, famous for his skill in cooking vegetables, draws attention to an automatic gesture that almost everyone makes: cleaning vegetables before cooking: “I know everyone does this, but you shouldn't. Cook the carrots with a shell, even if you want to dente, and only then remove it.”.

Why not throw the shell of vegetables before cooking

It's not just about carrots. Potatoes, pumpkins, beets or eggplants are often preventively cleaned, because the skin is unpleasant or useless. Chef Rodrigo contradicts this idea and says clearly: “The moment you remove their bark (You peel) Before you cook them, you lose an essential part of their nutritional value ”.

In other words, the peel is not an enemy, but an ally. It contains a significant part of fibers, vitamins and antioxidants – exactly the elements that make vegetables a superfood.

So, the next time you are preparing to clean a carrot or potato, it may be time to consider the advice of this world waist expert: leave the bark, cook the vegetables completely – and discover the authentic taste and their real value.

Vegetable bark – invisible shield of nutrients and authentic taste

Although often ignored or eliminated without hesitation, the bark of vegetables is, in fact, a natural protective barrier. It retains not only the vitamins and minerals, but also the aroma, texture and freshness of each vegetable. Once removed prematurely, an essential part of the identity and value of the food is lost.

From a nutritional point of view, the impact is clear: the most precious substances are concentrated in the shell or in the superficial layers of the vegetable. Vitamin C, potassium, fibers and antioxidants – all these elements that support health – are eliminated with the reflex gesture of cleaning vegetables.

And the losses do not stop here. What remains inside becomes more vulnerable to the effects of cooking. Heat, oxygen and water can quickly destroy what the skin would be protected. Basically, by cleaning, not only we lose some of the nutrients, but we make others easier to “Evaporated” during the thermal process.

Texture and taste of preparations – advantages of vegetable shell

But the peel is not just about health – it is also about taste and texture. For example, carrots cooked with peel keep their subtle sweetness and firm consistency. Without shell, they can become aqueous, soft and devoid of character.

Chef Begoña Rodrigo has a simple and clear advice for those who want really delicious vegetables: “If you sink them, boil them a little before to soak them slightly. Only then remove the peel, soothe them quickly-and they are perfect.”

It is a valuable lesson about respect for the ingredient, about simplicity and how, sometimes, the bark of the vegetables we throw from the reflex is, in fact, the key to tasty and more nutritious dishes.