Surrell's Top Tips for Vegetable Cookery
With the All-Vegan Tasting Menu approaching on January 25, we’re taking every opportunity to highlight the diversity and versatility of plant-based eating.
Chef Aaron will be the first to tell you that cooking vegetables is tricky - protein is more forgiving, vegetables require a high level of attention. That’s why we’ve compiled his best advice for your vegetable cooking endeavors.
When it comes to doneness, less is more. Almost all vegetables can be eaten raw, so preparation is often an extra, creative endeavor. Most vegetables won’t be negatively affected if they’re underdone, and, unlike protein, you can continue to coax them toward the perfect texture even after the initial cook.
Fat is a vegetable’s best friend. It allows you to season generously without sacrificing the flavor and integrity of the produce. How? Fat carries flavor, so a healthy coating will emphasize the flavor of the vegetable itself. Fat also cushions your palate, which allows you to add more salt giving the same effect as seasoning a fatty ribeye - both fat and salt serve to emphasize the flavor of the dish.
Vegetables reward attentiveness. You can baste cauliflower with butter, thyme, and garlic like you might a steak. You can marinade vegetables before cooking, especially hardy root vegetables that are willing to absorb a lot of flavor. Experiment! Braise, char, or smoke your produce - don’t just set and forget it.
How to get a perfect char? High, high heat. Do the initial charring over white-hot coals or a high-heat cast iron. Then, finish the vegetables in the oven. Keep in mind that like protein, vegetables will continue to cook after they’re removed from heat.
Through pickling and fermenting, you can greatly extend the life of your produce. Chef Aaron recommends pickling root vegetables, which can cook in vinegar longer than some other produce. This lets them absorb even more of that pickle-y deliciousness.
No one loves a mushy, overcooked vegetable. But if it happens to you, texture is your friend. Turn it into a soup, sauce, or pureé! Maria, one of Surrell’s cooks, suggests a quick blanche before cooking creamy vegetables for soup or sauce. This helps them to retain a bright color for stunning sauces.
Most importantly, use vegetables that are in season. This means holding off on tomato-based dishes until July through September, and exercising patience until after first frost for root vegetables. Keep your eyes peeled for our upcoming interview with HJ from Evergreen United Food Hub, who’s helping us compile a guide to seasonal eating in the PNW!
