This class showcases the winter vegetables we hesitate to purchase because we’re not quite sure what to do with them.
Turns out, there are a number of easy ways to add them to weekday meals and holiday parties.
Our uncommon roots include beets, celery root, parsnip and sunchokes. All of them rich in vitamins, fiber and bioactive compounds.
Some are great served raw in salads, all can be braised in gratins, roasted as side dishes and pureed to serve as a sauce with rice, pasta or meat.
They all have distinct flavor profiles, but their common bond as fibrous carbohydrates makes them interchangeable in many recipes.
Among our recipes: Beet salad with smoked fish, sour cream and dill; Oven roasted parsnips with blue cheese, pecans and dried cranberries; Pureed celery root with panéed chicken breast and green apple salad; Sliced sunchokes with parsley in a mustard vinaigrette.
Reservations for Chez Madelaine's 1 3/4 hour online cooking classes are sold to a household of 1-2 and must be accompanied by payment in full. The registrant will immediately receive a Zoom link to the event. A copy of class recipes will arrive early in the week before class for cook-along students. Recipes and the link will be sent out as a reminder a day before class.
Reservations made up to a day before Saturday's class will receive an Early Bird discount. A reduced price will also be given to those who sign up for all classes in a series. The reservation period ends at midnight the Friday before class.
Cancellations made 24 hours prior to class will be refunded in full within 72 hours.
Attendees will be sent an HD recording after the class. It is intended for the student’s personal use and should not be shared.