Date: January 21 2019
This first lesson is dedicated to the beetroot. This all-round vegetable is available in many varieties, such as red, yellow, white, chioggia and miniature beetroot.
Beetroot is a very healthy, fresh-sweet vegetable with a typical earthy taste. This tuber is particularly suitable for a wide variety of dishes. You can cook them, prepare them in the oven, mash them, put them in salads and make soup as the Russians do with their borsjt.
In class, we’ll combine different flavors and techniques. After all the hard work, we enjoy our cooking skills together.
Date: February 18 2019
During this lesson, we make dishes with carrots and parsnips.
Parsnip is often considered one of the forgotten vegetables, although nowadays it is found in almost every supermarket. Despite that, for many people, it is a challenge to cook something decent with it. More well-known carrot species are the winter carrot or the smaller and sweeter normal carrot. Moreover, there are also all kinds of colors of carrots, such as yellow, red, purple and even black carrots.
Also during this evening we mix flavours and cooking techniques and enjoy the dishes together.
Datum: March 11 2019
Cabbages and rutabaga are real winter vegetables, such as celeriac and kohlrabi, which we will use in this cooking class. Be amazed at the flavors these vegetables produce, for example when we process the celeriac into ‘stock cubes’ for a strong and clear vegetable stock.