Everyone knows the importance of eating vegetables, but many home cooks avoid cooking them simply because they don’t know how. They want to add more vegetables to their diets but lack an understanding of the basic techniques. In this episode, Martha shares her favorite methods for preparing vegetables so that they retain their delicious flavors, bright colors, and nutritional properties. She offers viewers her approach to the wonderful world of cooking vegetables with quick, easy-to-follow recipes and tips. Viewers will learn how to make very simple vegetable side dishes including both corn on the cob and Mexican corn, sautéed broccoli rabe, acorn squash, brown sugar-glazed carrots, sautéed sugar snap peas and shelled peas with mint, and lemony kale salad.
00:00 Introduction
00:35 Peas
05:19 Carrots
10:10 Corn
13:59 Broccoli Rabe
17:29 Acorn Squash
20:48 Kale
Inspired by the eponymous best-selling book, Martha Stewart's Cooking School gives home cooks a culinary master class with Martha herself. Each week, she will demonstrate classic cooking techniques and basics. Using her signature step-by-step, how-to teaching process, Martha illustrates cooking fundamentals that everyone should know: from roasting and poaching to braising and blanching. In addition, Martha shares tips in every 30-minute episode, inspiring and educating home cooks everywhere.
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This episode originally aired on PBS as Martha Stewart's Cooking School Season 1 Episode 3.
Full Recipes:
Brown Sugar-Glazed Carrots - [ Ссылка ]
Lemony Kale Salad - [ Ссылка ]
Roasted Spiced Acorn Squash - [ Ссылка ]
Sauteed Broccoli Rabe - [ Ссылка ]
Spring Peas with Mint - [ Ссылка ]
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Martha Stewart Teaches You How To Cook Vegetables | Martha's Cooking School S1E3 "Vegetables"
