Let's get to the root of this matter! Fall root vegetables are every bit as delicious as their summer counterparts. You just need to know how to bring out their best. These underground crops mature as the weather cools, making them perfect for roasting, pureeing, and stewing. They are nutrient-dense, store well, and sweeten naturally as their starches caramelize in the oven. In today's daytime class, Relish co-owner Donna-Marie Pye, will show you how to use these forgotten roots. Parsnips, celery root, beets and turnips can shine in everything from creamy gratins to hearty soups and vibrant salads. Turn these taproots into top notes of your fall cooking repertoire. Menu: Roasted Heirloom Carrots with White Bean Hummus, Creamy Celery Root Soup, and Root Vegetable Galatte with Lemony Parsnip Puree, Beet Panna Cotta Instructor: Donna-Marie Pye Class Format: Demonstration-Style Date & Time: Friday, September 25, 12:00 pm What To Expect In Our Demonstration-Style Classes: Great cooking is about more than recipes—it's about techniques. In our demonstration-style classes you get to "sit-back and enjoy" while our professional chef instructors lead the class. Classes are 2 1/2 to 3 hours, unless otherwise noted This is a sit-back-and-enjoy class. There is no hands-on cooking. This class is limited to 20 participants You will enjoy a generous taste of every dish. RELISH recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with us before attending the class. Adjustments to recipes cannot be made during class.
