How to peel a potato without a peeler/ Cyndi

February 21, 2010

??

Clue me in Cyndi - what do you do with the peels and water to make it into

broth? And what do you do with the broth once you make it??

terri

1d. Re: How to peel a potato without a peeler

Posted by: " cyndikrall " cyndikrall cyndik2

Thu Feb 18, 2010 4:34 pm ((PST))

LOL, I agree! I also want to add don't throw away those potato peels or cooking

water. Potato peel broth is very healthy!

Cyndi

February 22, 2010

Hi Terri!

In the late 70's, I got a cookcook called the Vegetarian Epicure. I still have it today! Even though I am not a vegetarian, I was very intrigued by Anna Thomas' premise of food being healing. If I do peel potatoes before I use them (which is very rare) I put the potato peelings into a bag and freeze them. When I have enough I make the broth. I usually do a big batch at one time. The broth I usually use as a soup base. I always use the whole head of garlic when I make it-I've never used only one clove of garlic for cooking anything in my entire life LOL. You can use it as is for a simple addition to a meal.

Here is the recipe from Anna's book:

Cyndi

potato peel broth and garlic broth

6

Large, healthy brown-skinned potatoes, peels from only (up to 7)

1 large

Onion

2

Carrots

1

Medium-sized stalk celery

2 quarts

Water

1 large

Sprig parsley

1

..5 Tbs. Olive or mild vegetable oil

Â½

Bay leaf (up to 1)

Â¼ teaspoon

Dried whole thyme

1 pinch

Sage salt and pepper to taste

1

Clove garlic (optional)

1 dash

Tabasco (optional)

1 dash

Lemon juice (optional)

Whole head garlic in place of 1 clove (Garlic Broth)

POTATO PEEL BROTH GARLIC BROTH >From THE VEGETARIAN EPICURE BOOK TWO, by Anna Thomas, copyright 1978. First scrub the potatoes very thoroughly and cut away any blemishes, then peel them, cutting off strips at least 1/4 inch thick. Reserve the peeled potatoes for another use. Peel the onion and quarter it. Wash the carrots and celery and slice them. Combine all the ingredients but the Tabasco and the lemon juice in a large pot and simmer for about 1 .5 hours, or until all the vegetables are very soft. If too much water evaporates during the cooking, add enough to keep all the vegetables covered with liquid. When the broth is done, there should be about 6 cups of it. But this may vary slightly. The most important thing is to taste it, smell it, look at it. If it is light brown, fragrant, and delicious, it's ready; if it seems weak, simmer it a bit longer and reduce it; if it seems too strong, add a bit of water. For a clear broth, just strain out all the vegetables through a sieve and correct the seasoning if necessary. For a soup with the consistency of a thin puree, first fish out the celery, garlic, and bay leaf, then press everything through a fine sieve until only a rather pulp is left. Finally, for giving both Potato Peel Broth and Garlic Broth that final touch of seasoning, I've found that a delightful flavor is brought out by the addition of a few drops of Tabasco or a few drops of lemon juice--or both. Garlic Broth: Proceed exactly as for Potato Peel Broth, only add a full, large head of garlic rather than just one puny clove, and be sure to use olive oil. Break the head of garlic up intoseparate cloves and peel them if you wish, though they can also be used unpeeled--a method that many people feel yeilds richer flavor. Simmer the broth gently for a long time--1 .5 to 2 hours--and them strain everything out through a sieve for a fine, clear, and delicate broth. Each method yields about 6 cups of broth.

Why potato peels? (I took this off the internet)

The potato is classed as a protective vegetable because of its high vitamin C content. It has been noted in the past that, as the potato became common, scurvy, which is prevalent where vitamin C is absent, became uncommon, and soon disappeared almost entirely in potato-eating countries.

When selecting potatoes make sure they are smooth, shallow- eyed, and reasonably unblemished. Avoid the extra large potato as it may have a hollow or pithy center. Potatoes with a slight green color are sunburned and may have developed a bitter taste.

The energy value of the potato is approximately the same as bread, but it is a far better balanced food than bread, particularly in its content of potassium, iron, and vitamins C, B1, and G. The potato is also lower in calories. Because potatoes are a starchy food, they put less work on the kidneys.

Potatoes may be sliced raw and used in salads. Juice them, mixed with parsley, beets, or other vegetables for flavor. Potato juice is a great rejuvenator and is a quick way to get an abundance of vitamin C as well as other vitamins and minerals. Instead of throwing away the potato peeling, eat it, because it is rich in mineral elements. At least 60 percent of the potassium contained in the potato lies so close to the skin that it cannot be saved if the potato is peeled. Furthermore, potassium is a salt, and you do not need to salt potatoes if the potato peelings are used. If you feel you need more seasoning, use a mineral broth powder (dehydrated vegetables) instead of table salt. Even using sweet butter in place of salted butter is better, and is not difficult to get used to when the flavor is enhanced with the addition of broth powder.

There are numerous ways to prepare and serve potatoes. They have a bland flavor, so they can be used frequently in meals. It is best to cook potatoes on a low heat, if possible, and if they are not baked they should be cooked in a vapor-sealed vessel to retain their goodness. The art of cooking can be used to build or to destroy.

In preparing potatoes for cooking, scrub and wash them thoroughly. Use a stiff brush to remove the dirt. To bake, drop them first in very hot water to heat them, then rub them with oil to keep their skins from getting too hard in the process of baking and to help them be more easily digested. Remember to bake them at a slow oven heat. In the last five minutes of baking raise the oven heat to about 400Â°F to break down the starch grains.

Before serving baked potatoes, they may be cut in half, scooped out, and mashed with nut butter, avocado, or a little grated cheese. Garnish with parsley or chives.

Medical properties

Potatoes leave an alkaline ash in the body, are low in roughage, and may be used in the treatment of acidosis. They can also be used for catarrhal conditions. When trying to overcome catarrhal conditions, cut the potato peeling about a half-inch thick and use it in broth or soup, cooking very little. The resulting broth will contain many important mineral elements.

Potato soup can also be used to great advantage in cases of uric acid, kidney, and stomach disorders, and for replacing minerals in the system. To make potato soup, peel six potatoes, making sure the peelings are about three-quarters of an inch thick. Place in water in a covered kettle and simmer twenty minutes. Add celery to change the flavor if desired. Add okra powder if the stomach is irritated.

The potassium in the potato is strongly alkaline, which makes for good liver activation, elastic tissues, and supple muscles. It also produces body grace and a good disposition. Potassium is the "healer" of the body and is very necessary in rejuvenation. It is a good heart element also, and potatoes can be used very well in all cases of heart troubles.

Anyone with ailments on the left side of the body-the negative side, or the heart and intestinal side of the body-can use carbohydrates that are negative in character. Potatoes are one of the best negative foods to use for building up the left side of the body.

To use an old remedy, take slices of potatoes and use as a pack over any congested part of the body. This type of pack draws out static, toxic material, or venous congestion in any part of the body. Use a narrow, thumb-shaped piece of potato to help correct hemorrhoid conditions.

To control diarrhea, cook potato soup with milk. The milk controls the diarrhea-it has a constipating effect, if boiled. The potato adds bulk, which is also necessary to control this trouble.