Livestream cook-along: Rooting for Root Veggies with Melissa Pasanen
This class has been sold out!
Root vegetable extravaganza! It's (mostly) what's local in the winter, but how many pans of maple-roasted root veggies can one person eat? Join us for a creative cook-along class in which we will make a warmly spiced Indian-style one-pot meal with turnips, butternut squash and kale (which happens to be vegan). We'll also talk through more than half-dozen other ways to use root vegetables including parsnip cake, honey-soy glazed turnips, quick pickled carrots and turnips, rutabaga and ham gratin, and more!
Melissa has worked as a food and agriculture journalist and cookbook author for close to 20 years. She is currently a staff writer for the food and drink section of Vermont’s alt-weekly, Seven Days. She has authored or co-authored three cookbooks, including the New York Times notable cookbook, Cooking with Shelburne Farms: Food and Stories from Vermont, and her newest book, The Little Local Vermont Cookbook: Recipes for Classic Dishes. Her work has been published in The New York Times, USA Today, Saveur, EatingWell, and on Foodnetwork.com, among many others
This class is designed as a cook-along livestream class. The recipe and a list of ingredients & equipment will be emailed out approximately a week in advance, and you can cook along with the instructor if you wish or just watch and learn! The livestream will be held on the Microsoft Teams platform and joining instructions will be sent in an email; we recommend installing the platform ahead of time and joining the live event a few minutes early.