Courses > Cooking Vegetables

Cooking Vegetables

Course Overview

Incorporating more vegetables into your life definitely does not have to mean boring, woody salads and overcooked carrots! There are many simple, delicious cooking methods and ways to bring more veggies, and therefore more health, into your life! Properly-cooked vegetables are hard to come by. They are either too crunchy or terribly over-cooked. When cooking vegetables, the main objectives are to preserve flavor and color, while achieving the desired texture.

In this course you will learn the basics of vegetable cookery. By understanding vegetable pigments and how to preserve them, the differences between boiling, simmering, blanching and parboiling, steaming and roasting you won’t ever have those childhood fears of eating poorly-cooked vegetables again.

Course Objectives

At the end of this course you'll be able to:
  • Understand the importance of preserving vegetable pigments
  • Learn the techniques of blanching and par-boiling and why they are essential for flavor and texture
  • Learn how to steam and finish steamed vegetables
  • Learn how to properly roast a variety of different vegetables
  • Practice preparing a variety of different vegetables that will enhance your meals and your health

Course Syllabus

Cooking Vegetables

Incorporating more vegetables into your life definitely does not have to mean boring, woody salads and overcooked carrots! There are many simple, delicious ways to bring more veggies, and therefore more health, into your life!

Lesson 1
Course Orientation

4 tasks | 45 mins

Welcome to the Rouxbe Cooking School! This course will help you understand why knife techniques are critical for skilled cooking, establish your knowledge baseline and learn how you will take your knife skills to the next level.

Lesson 2
Preserving Vegetable Pigments

5 tasks | 1 hr 35 mins

Learn how to preserve the pigments in vegetables and how vegetables can be a main course.

Lesson 3
Cooking Vegetables in Water

6 tasks | 2 hrs 20 mins

In this lesson, you will learn how to cook vegetables in water while preserving their nutrients and color.

Lesson 4
Steaming Vegetables

8 tasks | 3 hrs 15 mins

In this lesson, you will steam and finish many sizes of vegetables.

Lesson 5
How to Roast Vegetables

6 tasks | 2 hrs

This lesson introduce you to one of the best ways to build delicious flavor into vegetable dishes- roasting.

Lesson 6
Course Review

2 tasks | 45 mins

Finish Line
10 hrs 40 mins Total Time

The Food You'll Make

Below is a snapshot of real student photos from the course. Once you learn the foundational techniques of cooking, you too can begin to create an endless number of delicious dishes!
Lemon Olive Oil Cake with Fresh Raspberries

This vegan Lemon Olive Oil Cake with Fresh Raspberries is my go to for a couple of reasons. First, it is delicious, moist and flavor... View More

by Susan P.
Chia Spiced Rice Pudding with Orange Cardamom Roasted Pears

Brown Basmati rice was simmered in coconut and almond milk with Chai inspired aromatics of fresh ginger, vanilla bean, star anise, c... View More

by Meg R.
Lavender-stevia and rosemary agar cubes

For my previous course I made mango-coconut agar cubes and, while they looked really pretty, I wasn't too impressed with the taste o... View More

by Jelena T.
Vegan ChocoBeet Donut

This donut made from all purpose gluten free mix flour ( white sorghum flour, mocaf, banana flour and arrowroot flour), raw cacao po... View More

by Yoesi A.
by Susan P.
Triple-Layered Aloe w/fruit, Mango and Coconut Milk Gels

I'm so happy with how this turned out. I know it's a little more complicated than what was requested, but when I saw a photo of thi... View More

by Jane P.
Baked Alaska to die for!

I just had so much fun making and eating this indulgent desert. The base for this desert was a delicious vanilla cake (Fran's recip... View More

by Petra B.
by Liana M.

This is a collage photo of my in-kitchen pantry and my back-up pantry. I keep extra supplies in the back-up pantry of those stock i... View More

by Jennifer H.
My favourite chocolate cake

I've always been a huge fan of chocolate cakes. When I decided to go vegan, I tried so many recipes searching for "the one" and afte... View More

by Luciana U.
Chocolate Pudding

My Go-To Dessert is a silken tofu based chocolate pudding. It's my go-to because it's so easy to make and I usually have the ingredi... View More

by Daneen A.
Classic Gluten Free Chocolate Chip Cookie

These gluten free chocolate chip cookies are my go-to dessert. Honestly, I make them every week for my 6 & 9 year old (and my chocoh... View More

by Erika G.
Lemon Mini Bundt Cake

My go-to dessert is a beautiful and simple lemon mini bundt cake. I love this simple mini cakes since they have a lot of lemon flavo... View More

by Yahaira B.
by Charlotte S.
Warm Apple Streusel Pie A La Mode

Apple Pie A La Mode has always been one of my favorite desserts, and I can't remember the last time I ate it...until now! For the... View More

by Kari R.
Strawberry Mousse Slices plated

This was a fun activity to do and I took the opportunity to get a little creative. Strawberries are one of my favorite fruit so I de... View More

by Angelina A.
Raw cheescake with date caramel and roasted peaches.

First time roasting fruits so I decided and wanted a little contrast of warm and cold in one dessert. I prepared a vanilla raw c... View More

by Karla Q.
Deconstructed Fruit Pizza with Homemade Graham Crackers

I've frequently toasted nuts or coconut for recipes. However, this is the first time I've toasted flour for a recipe. I must say th... View More

by Benita G.
Strawberry Lemonade Agar Cubes

This photo shows my completed agar cubes. I chose strawberry lemonade as the liquid because it is a sweet, tart, and refreshing flav... View More

by Karen C.
Hibiscus Tea Agar Gel Cubes with Crystallized Ginger

These are the Hibiscus Tea gel cubes after they set. I decided to garnish them with a small piece of crystallized ginger to complime... View More

by Rose D.
by Charlotte S.

Practice Recipes

A few of the practice recipes you'll learn in this course.


5,193 students from beginner to advanced have completed this course from 76 countries.