From root to leaf
We all know that we should eat more vegetables, but it’s not always easy to go beyond the ordinary. In this vegetarian cooking class, based on a vegetable basket supplied by a local farmer or the nearby market, you will learn to improvise with seasonal vegetables while minimizing waste.
Rediscover vegetables that have fallen out of (or recently come into) fashion, such as kale, Jerusalem artichoke, parsnip, white radish, romanesco broccoli, pink or yellow beetroot, or parsley root.
Using spices, herbs, legumes (such as white or black beans, chickpeas and green or red lentils), a variety of oils (perhaps sesame, pistachio, walnut or cameline), dried fruits, nuts, and some simple techniques, you’ll bring a touch of glamour to the most humble vegetables.
A cooking teacher since 2003 with a diploma in dietary counselling from Dublin’s Institute of Health Sciences, Rosa will also discuss the nutritional properties of the various ingredients.
Learn, with Rosa’s guidance, to prepare dishes that are easy to reproduce at home, and enjoy them in her beautiful studio. We will e-mail you the recipes after the class.
- Thursdays, 6pm-9pm