Demystifying Root Vegetables

Carrots are one root vegetable everyone enjoys snacking on raw. But have you ever tasted a freshly harvested Gilfeather turnip? Why not? In this class, we will taste a number of fresh root vegetables and decide which to cook and which to munch on raw. When it comes to cooking root vegetables, everyone knows they taste best roasted, but then what? And what’s the best way to roast a vegetable anyhow? Learn how to roast vegetables that are evenly roasted and deliciously caramelized. Enjoy the roasted vegetables with a variety of toppings and in a kid-pleasing mac-and-cheese. We will also make and enjoy root vegetable puree that can replace mashed potatoes or be turned into soup. Andrea Chesman is a food writer, cooking teacher and cookbook editor. Her recent cookbooks include The Pickled Pantry, Serving up the Harvest, and Recipes from the Root Cellar. She lives in Ripton, Vermont.