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Help me love veggies once and for all!
How can we learn to love veggies and find joy in cooking with them? In this episode, we welcome back Alice Zaslavsky to discuss how we can learn to love veggies once and for all (even for our little ones), as well as a few tips and tricks on how to cook them along the way.
Show notes:
A few key words from today's episode:
Borscht – a soup common in Eastern Europe and Northern Asia, where beetroot is one of the main ingredients.
Braise – a cooking method that uses both wet and dry heat, where the food is first cooked at a high temperature, and then cooked in a covered pot in liquid.
Brassica - is a genus of plant in the cabbage and mustard family, vegetables in this family include cabbage, broccoli, brussels sprouts, kale and turnip.
Caramelised - the browning of sugar (natural or artificial), a cooking method resulting in a sweet flavour and brown colour.
Celeriac – looks like a root vegetable but is actually a variety of celery.
Kohlrabi – is a vegetable that is part of the wild cabbage family and has the appearance of a turnip (can be green or purple).
Nightshade - a family of plants that includes tomatoes, eggplants, potatoes and peppers.
Satsebeli – a Georgian sauce which is very hot.
Secondary cut – referring to meats, this is usually a slightly leaner (and more expensive) piece of meat.
Schmaltz – concentrated chicken or goose fat made into a paste.
Tempeh – plant based protein, made from fermented soybeans.
To find out more information on the topics discussed in today’s episode, check out our blogs on the VicHealth website:
Learn more about your ad choices. Visit megaphone.fm/adchoices
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By Sandro Demaio
5
66 ratings
How can we learn to love veggies and find joy in cooking with them? In this episode, we welcome back Alice Zaslavsky to discuss how we can learn to love veggies once and for all (even for our little ones), as well as a few tips and tricks on how to cook them along the way.
Show notes:
A few key words from today's episode:
Borscht – a soup common in Eastern Europe and Northern Asia, where beetroot is one of the main ingredients.
Braise – a cooking method that uses both wet and dry heat, where the food is first cooked at a high temperature, and then cooked in a covered pot in liquid.
Brassica - is a genus of plant in the cabbage and mustard family, vegetables in this family include cabbage, broccoli, brussels sprouts, kale and turnip.
Caramelised - the browning of sugar (natural or artificial), a cooking method resulting in a sweet flavour and brown colour.
Celeriac – looks like a root vegetable but is actually a variety of celery.
Kohlrabi – is a vegetable that is part of the wild cabbage family and has the appearance of a turnip (can be green or purple).
Nightshade - a family of plants that includes tomatoes, eggplants, potatoes and peppers.
Satsebeli – a Georgian sauce which is very hot.
Secondary cut – referring to meats, this is usually a slightly leaner (and more expensive) piece of meat.
Schmaltz – concentrated chicken or goose fat made into a paste.
Tempeh – plant based protein, made from fermented soybeans.
To find out more information on the topics discussed in today’s episode, check out our blogs on the VicHealth website:
Learn more about your ad choices. Visit megaphone.fm/adchoices
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