Éplucher vs. peler
In French, 'éplucher' and 'peler' are both verbs often used in the context of preparing food and may seem to refer to similar actions. However, there is a nuance between them which is important in cooking and culinary practices.
Éplucher
This word tends to mean removing the outer layers of certain vegetables or fruits, often with a knife or peeler, but also sometimes includes the removal of inedible parts like stems or undesirable spots.
Il faut éplucher les pommes de terre avant de les cuire.
(You have to peel the potatoes before cooking them.)
Épluchez les carottes et coupez-les en rondelles.
(Peel the carrots and slice them into rounds.)
Après avoir épluché l'oignon, hachez-le finement.
(After peeling the onion, chop it finely.)
Peler
'Peler' focuses on the act of peeling off the skin or rind from fruits and vegetables and is more used for those with thinner skins, which are usually peeled with less effort.
Tu peux peler la pomme si tu ne veux pas manger la peau.
(You can peel the apple if you don't want to eat the skin.)
Pelez les pêches avant de les ajouter à la salade de fruits.
(Peel the peaches before adding them to the fruit salad.)
Ma grand-mère pelait toujours les tomates pour sa sauce.
(My grandmother always peeled the tomatoes for her sauce.)
Summary
While both 'éplucher' and 'peler' are used in relation to peeling fruits and vegetables, 'éplucher' implies a more thorough process that might include additional cleaning or trimming tasks, while 'peler' specifically refers to stripping away just the outer skin. The choice between these verbs can depend on the type of produce being prepared as well as the detail of preparation required.