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MASTERCLASS: Root to Stem Cooking

MASTERCLASS: Root to Stem Cooking

Root to Stem Cooking

Join us for a masterclass on how to prepare a sustainable meal with Shonah Chalmers!

  • When: 21 July – 16:00 Central European time zone
  • Where: Worldchefs’ Instagram
  • How: Watch live HERE

Learning Outcomes

  • Understand plant based cooking
  • Understand sustainable “no waste” cooking
  • Comprehend the value in root to stem cooking

Recipes

  • The whole Beet and nothing but the Beet:
    • Beet pasta with beet greens, onions and roasted garlic
    • Beet and pear carpaccio with walnut dressing
    • Beet & roast garlic vegan soup

Equipment

  • Pasta roller
  • Bar blender
  • Large fry pans
  • Slicer
  • Mandolin
  • Oven 400F
  • 4 large blanching pots
  • Colanders

Steps to Show

  1. Beet & Roast Garlic Vegan Soup: have all veg cut, show roast garlic, sauté & puree and bowl.
  2. Beet Carpaccio: slice cooked beets marinated with walnut vinaigrette, toasted walnuts and micro-greens & pear julienne
  3. Pasta Dough: mix puree cooked beets with olive oil and flour. Make dough, rest & roll out into fettuccini
  4. Pasta Sauce: chop beet greens, onions, garlic, lentils (already cooked), veg stock made: create sauce.

Recipes

Beet Pasta with Greens

Shopping List

  • 1 medium-sized beet
  • Olive oil
  • 120gm semolina flour
  • 350 gm “00” flour
  • 300gm washed & chopped beet greens
  • 80 gm onions small diced
  • 1 head garlic
  • 300 gm cooked lentils (with liquid)
  • vegetable stock
  • fresh rosemary
  • fresh  parsley

Pasta Ingredients

  • 1 medium-sized beet (40 gm beet puree, already cooked)
  • 20ml olive oil
  • 120gm semolina flour
  • 350 gm “00” flour
  • 3gm salt
  • 15 ml olive oil
  • 150ml cold water

Pasta Dough PREPARATION

  1. Cook the beet roasted whole drizzled with olive oil and wrapped in foil at 200°C (400°F) for about 45 minutes then peeled it. (You can also peel it, cut it into quarters, cover with water and boil until soft). Once cooked, puree it in a food processor or blender with one tablespoon olive oil.
  2. Mix the flours and salt together on the counter. Make a well in the centre and add the olive oil and the beet puree. Add a bit of water and use a fork to begin mixing in the flour little by little.
  3. Continue adding water and mixing it with the flour until the dough starts to come together and you can begin kneading it together with your hands. You may end up adding more or less water depending on the brand of flour that you use. You want a soft dough that holds together but isn’t sticky.
  4. Knead the dough for 10 – 15 minutes then wrap it in plastic film and let it rest for an hour (room temperature to hydrate the flour)

Pasta Sauce Ingredients

  • 300gm washed & chopped beet greens
  • 80 gm onions small diced
  • 1 head garlic roasted & mashed
  • 70 ml olive oil
  • 300 gm cooked lentils (with liquid)
  • 100 ml + 200 ml + 300 ml vegetable stock
  • ¼  bunch rosemary
  • ¼  bunch flat leaf parsley
  • S&P to taste

Pasta Sauce PREPARATION

  1. In a medium fry pan caramelize onions in 30 ml olive oil, until golden
  2. Drizzle garlic head with olive oil (10ml) and wrap in foil and bake for 40 minutes at 350F until soft and golden.
  3. Once onions are golden add in chopped beet greens and cook on medium heat until tender (20 minutes), once they are tender add 300ml vegetable stock and later once absorbed add cooked lentils. As needed add more vegetable stock (up to 300ml) do not allow sauce to dry out.
  4. Once greens come together add in fresh chopped herbs: rosemary & Parsley
  5. Season with salt & pepper then toss in blanched pasta and finish with more herbs

Beet Carpaccio with Walnut Dressing

Shopping List

  • 2 medium Golden beetroots(or any other colour if available)
  • 2 medium Red beetroots
  • 1 pear any type
  • 30 gm walnuts, no shell
  • 100ml micro greens (arugula, baby beet, swiss chard)
  • olive oil
  • 40 ml walnut oil
  • 50ml white balsamic vinegar
  • 15 gm honey
  • parsley
  • 1 lemon

Beet Carpaccio Ingredients

  • 2 medium Golden beetroots (or any other alternate beet, if available)
  • 2 medium Red beetroots
  • 1 pear thinly sliced & held in ice water (with lemon juice)
  • 30 gm toasted chopped walnuts
  • 200 ml micro greens (arugula, baby beet, swiss chard)

Dressing Ingredients

  • 40 ml olive oil
  • 40 ml walnut oil
  • 50ml white balsamic vinegar
  • 15 gm honey
  • ¼ bunch parsley chopped fine
  • ½ lemon zested & juiced

PREPARATION

  1. Simmer beetroots in salted water until cooked, but still firm
  2. Cool beets slightly, then peel with a cloth
  3. Make walnut dressing: combine lemon zest, juice, 10gm honey, balsamic, walnut & olive oil, chopped herbs
  4. Toss shaved pear and micro greens with dressing add walnuts
  5. Sliced beets & lay flat on plate, garnish with pear & greens & drizzle beets with dressing.

Beet & Roast Garlic Vegan Soup

Shopping List

  • 15ml olive oil
  • 60 gm cooking onion, small dice
  • 1 head Garlic roasted in olive oil
  • 3 large red beets, peeled and medium dice
  • 1lt vegetable stock
  • 430 ml can coconut milk (some reserved for garnish)
  • 2 gm fine sea salt
  • A pinch freshly ground black pepper
  • ¼ bunch Parsley chopped
  • 1 lemon zested
  • Additional beets julienned for garnish

PREPARATION

  1. In a large pot heat olive oil and then add onions & beets to sauté for 3-5 minutes
  2. Add vegetable stock and roasted garlic and bring to a boil, then lower to a simmer for 20 minutes, until beets are tender
  3. Puree soup until smooth and add ¾ of the coconut milk to the blender
  4. Season soup with salt and pepper and add ½ of the lemon zest
  5. To the remaining ¼ of coconut milk add lemon zest, some of the parsley and season.
  6. Use this coconut milk to swirl into your finished soup, garnish with beet julienne or beet chips and sprinkle with parsley
  7. Serve hot in a warmed bowl

About the Host

Chef Shonah Chalmers has been a culinary educator at Humber College for the last decade. A frontrunner in the movement, she is greatly involved in the world of food sustainability, educating the next generation of chefs on its importance all over the world.

Shonah can be found assisting with many local, national and international food initiatives, from learning about urban beekeeping, donating her time at the Daily Bread Food Bank, and teaching workshops on International Chefs Day.

Chef Chalmers currently holds the role of Vice-Chair on Worldchefs Feed the Planet & Sustainability Committee, which she hopes will make a difference in the food service industry. She is currently the only chef in Canada to who holds the accreditation of Worldchefs Culinary Educator (WCCE).


#thisisworldchefs #feedtheplanet

Feed the Planet is an initiative to inspire sustainable food consumption among communities and culinary professionals. Founded by Worldchefs, it is run in partnership with Electrolux Food Foundation and AIESEC.

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