OXO’s New Peelers Take the Work out of Prepping

“Mise en place” is a French term for “putting in place” or “everything in its place.” It’s the beginning of every cooking process. Let me tell y’all from experience: having the right tools for the job makes all the difference. I love OXO’s products, so when the opportunity to partner with them on their new peeler series came up, I was so excited!

OXO’s new line of prep peelers is even more fabulous than their tried-and-true Swivel Peeler, which I’ve been using for years. They sent me seven of their new peelers to try out. OXO uses the same Japanese stainless steel in the new ones as they do in their Swivel Peeler. I said “used to use” because this new series is not only sharp, but super ergonomic. The Y-shape of the peelers makes them so easy to use. They’re also dishwasher safe, which is a huge added bonus. 

My dress is a Roberta Roller Rabbit that I snagged at Tuckernuck’s Sample Sale earlier this year.

I used OXO’s Large Y-Peeler to create this amazing Eggplant Lasagna Parmesan. To say it made my “mise” incredibly quick would be a total understatement. The shape of the peeler makes it so easy to maneuver and peel the large, thick-skinned eggplant in half the time of a regular peeler. It’s safe to say I’m hooked. 

It’s important for me to mention here that these peeler blades work and they work because they’re sharp. Please keep this in mind and be very careful if you have little helpers in the kitchen. Peeling with these peelers is a task best handled by grownups. 

To peel the eggplants: I found after peeling one eggplant that cutting the top and bottom off of the eggplant was easiest as it gave a sturdy base for peeling. Safety first: always peel with the peeler away from you and make sure that your hand is always, always above the peeler so that you don’t cut yourself.

We used mostly canned tomatoes for the recipe, but I couldn’t help but add a fresh one or two since it gave me the perfect excuse to try out the serrated peeler. I normally remove the tomato skins for sauces since they can be tough. The peeler’s blade made it so easy to cut through the soft skin of the tomatoes.

While the star of this post – and the Eggplant Lasagna Parmesan recipe – was certainly the Large Y-Peeler, I simply had to try out more of the others. 

The asparagus peeler worked beautifully on both cooked and raw asparagus. The unique shape of the blade makes it so easy to remove the tough, woody exterior. Blanche then quickly ice the asparagus for one of my favorite spring additions to a traditional crudités plate. 

We served the Eggplant Lasagna Parmesan with a side salad and the julienne peeler worked like a dream. It takes a few times to get into the hang of how it works, but once you do, the julienne cuts are beautiful – just like the ones you can buy pre-cut in the store. 

I’m so pleased to add these peelers to our kitchen for our everyday mise en place! 

Thanks so much to OXO for sponsoring this post! It’s thanks to our carefully selected family of brands that we work with, such as OXO, that Magnolia Stripes is able to offer even more fun and fabulous content for y’all!