From Sweet to Savory: The Delicious Underground World of Root Vegetables
In this demonstration class let’s do the unexpected and fall in love with root vegetables for so many reasons! They are nutrition powerhouses; they are inexpensive and store well—perfect for family budgeting and timesaving shopping; and they can be dressed up and spectacular wintertime entertaining.
From juicing carrots for a “nutritious” cocktail to using the tops of radishes to make an emerald-green pureed soup, this class explores the sweet and savory side of root vegetables. We’ll see parsnips turned into a savory puree and then grated for a sweet three-layer cake.
Radish Top Soup
Seared Duck Breast over Parsnip Purée with Port Reduction
Celery Root, Celery Heart, and Celery Leaf Salad
Three-Layer Parsnip Cake with Cream Cheese Frosting
Diane Morgan is the award-winning author of 17 cookbooks, including Roots: The Definitive Compendium with more than 225 Recipes. Roots won the prestigious James Beard award for vegetable focused and vegetarian cookbooks, in addition to a coveted IACP Cookbook Award in the single subject category. The New York Times, Washington Post, Chicago Tribune, among others named Roots one of the top cookbooks of the year.
Diane has written for the Los Angeles Times food section, Oprah’s “O” magazine, EveryDay with Rachael Ray, Bon Appetit, Fine Cooking, Cooking Light, and Clean Eating Magazine. Find more information on her classes, recipes and more at www.DianeMorganCooks.com.