Vegetable Know-How: Techniques for Best Results
Ivy Manning
Class Preview
- In-depth Instruction; over 136 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Blanching
14:58
Meet your instructor, Ivy Manning, and learn professional techniques for achieving perfectly cooked vegetables! You'll start by learning the basics of blanching everything from broccoli to spinach to green beans. You can even use this technique to remove the skins from tomatoes and fruit such as peaches and plums.
Sautéing
22:05
Learn the benefits of sautéing! Ivy begins by preparing the vegetables and the pan and demonstrates the proper technique. Then, sauté sweet corn and grape tomatoes with basil for a tasty summer dish. You'll also sauté a southern greens mix with onions and bacon.
Glazing
7:22
Cook tasty glazed carrots! Follow Ivy step by step as she makes glazed heirloom carrots with a white wine reduction. You can use this classic technique on any root vegetable for a delicious side dish.
Stir-Frying
9:17
Make this Chinese favorite at home with Ivy's easy recipe for a quick stir-fry. Ivy discusses the importance of mise en place, or arranging all your ingredients before starting to cook. Then follow her vegetable cooking order closely for the perfect stir-fry dish.
Steaming
15:21
Learn everything you need to know about steaming vegetables with Ivy's techniques and make a traditional steamed carrot and broccoli dish. Then learn how to steam and serve a whole artichoke. As a bonus, you'll make a classic French vinaigrette that's perfect for topping any steamed veggie.
Roasting
14:48
Ivy makes roasting easy! You'll start with roasting garlic cloves and rosemary potatoes for a tasty side dish. Then you'll season sweet root vegetables with a pinch of cayenne pepper to spice them up. Finally, cook Brussels sprouts in a way everyone in the family will love.
Steam Roasting
12:22
Expand your roasting knowledge to include steam roasting! Ivy will demonstrate how to steam roast whole heads of garlic and dense vegetables, such as beets. Then you'll make mushroom en papillote -- mushrooms cooked in parchment paper -- a dish perfect for any dinner party.
Grilling
22:17
Follow Ivy's tips for making an instant garlic-infused olive oil to spread on veggies for extra flavor. You'll also learn to grill dry vegetables, such as eggplant, and juicier vegetables, such as zucchini and summer squash, to perfection.
Braising
9:43
Learn all about braising and the best techniques for tasty braised veggies! You'll learn to shred cabbage efficiently, and then you'll make a delicious red cabbage and caraway side dish, perfect to pair with grilled sausages for a complete meal.
Caramelizing
6:54
In this lesson, you'll learn the benefits of caramelizing vegetables. Ivy will teach you her technique for caramelizing onions and you'll make a delicious French onion dip that everyone will devour!
Description
Confidently cook any vegetable for crave-worthy results with guidance from cookbook author and instructor Ivy Manning. Veg out with Ivy’s tips for blanching broccoli, spinach, and more, and expertly sauté corn, grape tomatoes, and basil for a delightfully refreshing summer dish. Then, whip up a versatile glaze that transforms your favorite vegetables into dishes you can’t get enough of. Ivy shows you how to master the stir-fry for a quick, easy, and totally tasty way to enjoy your daily dose of veggies. And, find out how to roast root vegetables, properly steam broccoli, and steam-roast delectable mushrooms en papillote. Ivy even shares her recipe for garlic-infused olive oil, tips for grilling dry or juicy vegetables, and her secrets to perfect caramelized onions. Eat your veggies – and love every bite – with the techniques and recipes you’ll learn in this class!
Ivy Manning
Ivy Manning is an Oregon-based food and travel writer and an avid vegetable gardener. She has written six cookbooks, including Weeknight Vegetarian, and her work regularly appears in Cooking Light, Fine Cooking and Eating Well magazines. She served as director of the Salud Cooking School at Whole Foods Market and is currently a popular instructor at Bob's Red Mill.
Bonus materials available after purchase