Cooking School Lesson

How to Preserve Vegetable Pigments

Lesson Graduates

Abel Q Marvin M Kevin R Joel C Samantha W Gerald G Rick L Nick P Hlavacek P Elena C Victoria T Teyonna T Dan V Amy L Nelson P Tony D Nicole B Emily C Jennifer R Allan G Brianna F Francisco M Jose G Anne B Bailey S Andrew L Silvia C Fernanda L Ajay S Leyla A Bobbie G Melissa J Schloss K Vanessa H Rachik B Doris L Tom H Victor B Michelle B Victor M Lina C Karen P

Lesson completed by:
2142 students

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Play Intro Video

Lesson Snapshot:

  • 1 instructional video
  • 10 practice recipes
  • 25 tip and technique videos
  • interactive quiz

Lesson Description & Goals

Vegetables grow in an array of colors – from beautiful white to vibrant green, bright orange and deep red. This is due to the presence of certain pigments in their cells.

In this lesson, you will learn about the different pigment categories and the things you need to keep in mind during cooking to preserve the optimal color and flavor.

  • Identify common pigment categories
  • Understand how to preserve the color of each pigment category

Lesson Topic Videos

Lesson Practice Recipes

This lesson includes access to the following text & instructional video recipes

Rouxbe Recipes

Green Beans with Cambazola and Pinenuts

by Dawn T in Rouxbe Recipes

Warm green beans tossed with creamy Cambozola cheese and toasted pine nuts. This extremely easy-to-make dish can be served...

Comments: 20 Views: 8657 Success: 97%
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Braised Red Cabbage

by Steve E in Rouxbe Recipes

A rich and flavorful side dish that pairs well with pork, poultry or game.

Comments: 1 Views: 3933 Success: 100%
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Healthy Avocado Snack

by Dawn T in Rouxbe Recipes

Dijon mustard and extra-virgin olive oil are dolloped into the center of a fresh and perfectly ripe avocado...yum!

Comments: 9 Views: 6315 Success: 100%

Lemon Garlic Rapini | Broccoli Rabe

by Dawn T in Rouxbe Recipes

This healthy and flavorful vegetable is paired with garlic and a touch of fresh lemon.

Comments: 12 Views: 9166 Success: 85%
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Beet, Pumpkin Seed & Feta Salad

by Kimberley S in Rouxbe Recipes

Tender and buttery steamed beets are tossed with a simple sherry vinaigrette and topped with pumpkin seeds and feta cheese.

Comments: 7 Views: 3097 Success: 100%
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Cream of Broccoli Soup

by Dawn T in Rouxbe Recipes

Just a few simple ingredients make up this deliciously creamy broccoli soup.

Comments: 6 Views: 4618 Success: 100%
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Asparagus Risotto with Truffle Oil

by Kimberley S in Rouxbe Recipes

This asparagus risotto is made with an asparagus puree and finished with fresh asparagus tips, parmesan shavings and truff...

Comments: 0 Views: 3086 Success: 0%
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Borscht Soup

by Kimberley S in Rouxbe Recipes

Flavored with dill and a hint of bacon, this delicious and healthy version of borscht is full of beets and vegetables.

Comments: 7 Views: 4222 Success: 100%

Warm Salmon Salad Niçoise

by Christophe K in Rouxbe Recipes

Inspired by the South of France, the combination of flavors in this Niçoise salad are amazing.

Comments: 36 Views: 19743 Success: 96%
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Steamed Carrots with Cumin & Walnut Oil

by Dawn T in Rouxbe Recipes

Steamed carrots with cumin and walnut oil is an easy-to-make side dish with a twist.

Comments: 3 Views: 2861 Success: 100%

What People are Saying

Mary B
40 years and never knew this.
I've been cooking for 40 years and never knew this. Just in time for the next 40. Thanks so much!!
Sylvie R
Love it.
Thanks for this heaven send cooking class on line, this is an overall improvement, love it.

All Lessons in the Vegetables Section