Uprooting Spring’s Earthy Flavors

Our “What’s in Season” classes aim to familiarize you with this season’s offerings while they are at their peak! This time, we’re shining a little light on spring’s roots and keep the class vegan! – spring roots are true salad saviors, soup celebrities, and loyal companion to beautifully complex stewed vegetable dishes alike. Roots lend the body and depth to an astounding range of dishes, blending seamlessly with other ingredients particularly those of an earthy nature. While most are sold year-round, in the spring they tend to be at their sweetest and most succulent it shining with pride. You’ll learn how to choose the best roots, how trimming the stalks is using them to perfume soups and stews is an incredible table saver, how to store them, how boiling and steaming brings out the fibrous texture, and lastly how to pair them with a variety of ingredients from beans to leeks and all vegan. You’ll leave with the practical knowledge and skills to make the most of the roots during their prime time, enhancing your culinary expertise and meal repertoire!
Recipes: The Quick Pickled Roots: Pickled Baby Carrots & Chili Lime Radishes; Moroccan Carrot Salad, Spring Radish Tart, Kohlrabi Root Salad with Herbed Lemon Yogurt Dressing, Roasted Turnips with Spring Herb Butter
Class Type: Everyday Vegan, hands-on cooking class
Class Notes: A Vegan and earthy class with a focus on springs roots!
Ashton Keefe
Ashton Keefe is a private chef, caterer, and food stylist in New York. After graduating from Wake Forest University with a BA in English and Entrepreneurship she studied Classic Pastry Arts at The French Culinary Institute. Ashton also contributes to Leslie Sbrocco’s Thirsty Girl, and has written, developed and tested for magazines such as O Magazine and Everyday with Rachael Ray. Check out Ashton’s personal blog Diary of a Sweet Tooth at www.diaryofasweettooth.com Contact Ashton