⏰ Service 12 — The Vegetable Tasting Menu
← Block 11–12: Vegetables & PlantForward Cooking Overview
Cook 4–5 vegetable preparations using different techniques. Serve them as a tasting — small plates, one at a time, with bread.
| Course | Dish | Technique |
|---|---|---|
| 1 | Roasted Root Purée with roasted garlic oil | Purée |
| 2 | Blanched asparagus with brown butter and fried capers | Blanching + beurre noisette |
| 3 | Charred cabbage with miso-sesame | Charring |
| 4 | Sautéed mushrooms on toast | Sear + braise |
| 5 | Quick-pickled vegetables + bread | Fermentation + pickling |
Use the purée method from the Serious Eats recipe, substituting celery root for cauliflower — same roast-then-simmer-then-blend technique.
This is practice for the multi-course timing you'll need for the dinner parties in Blocks 53–54.
🎥 Compare Notes: For the Best Roasted Vegetables, Start with Steam — Techniquely with Lan Lam (ATK) — Lan Lam's steam-then-roast technique produces better color and texture. Compare her method to your charring and roasting approaches.