Carrot ginger soup topped with roasted cubed potato (a great alternative to croutons) and parsley. All ingredients chopped by yours truly (and others) at a fabulous knife skills class at the National Gourmet Institute in New York. After slicing and chopping for hours, we enjoyed this (and other) fruits and vegetables of our labor.
4 comments:
I took a knife skills class last year, and I think it was one of the best decisions I've made.
Yes! I was really pleasantly surprised by the knife skills class... learned lots of useful tricks
carrot and ginger: nice combonation! Giorgia
just to say hi, this dishes looks delicious , i am glad to know this site.thanks
Post a Comment