Does your New Year’s resolution include increasing the amount of vegetables in your diet and colors on your plate?
Many winter vegetables have beautiful red or white pigments that, when cooked, are the most visually appealing when their color is preserved. Examples of these types of vegetables include beets, red cabbage, parsnips and cauliflower.
In the short video “Preserving Pigments in Red and White Vegetables,” part of a larger series on preserving pigments in vegetables, you will learn techniques for preserving the color of many of your favorite winter vegetables. (Public access expires January 16, 2013.)
Have a colorful day!
The Rouxbe Online Cooking School Team