The Whole Vegetable

Service Description

Most of us use the part of a vegetable we know — and throw away the rest. This hands-on class is about learning to look at the whole ingredient differently. We’ll cook with roots, greens, stems, skins, tops and seeds, using different techniques to bring out what each part does best. You’ll learn when something should be roasted, charred, sliced thin, wilted, toasted or turned into a sauce — and how to make those decisions for yourself at home. We’ll be working from recipes, but the recipes are only the starting point. As we cook, we’ll talk about why each technique works, what you can substitute, and how to recognize the possibilities in ingredients you may usually overlook. Menu: Warm Farro with Roasted Beets, Delicata Squash, Beet Greens & Toasted Squash Seeds Charred Broccoli with Lemony Broccoli-Stem Slaw Roasted Carrots with Carrot-Top Pesto