Online vegetable cooking class with RIJKS
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Cook beetroot, fennel, cauliflower, leek and potato as the main event, then turn the trimmings into sauces, with Joris Bijdendijk, executive chef of one-star RIJKS.
- 9 lessons
- 45 min
- Vegetables
- Advanced
Rated 4.8 ★ by 60.2K App Store users · App of the Day in 120+ countries
What you'll learn
9 lessons · 45 min total
Introduction FREE
#1 Beetroot Millefeuille FREE
#2 Vacuum-Sealed Fennel Lamelles FREE
#3 Magic Umami Powder FREE
#4 Fungus Tea 
#5 Deep-fried Cauliflower 
#6 Pommes Paolo 
#7 BBQ Leek 
#8 Fermented Vegetable Juice 
#9 Potato Truffle Sauce
At the end of this course you will be able to:
Season vegetables by weight in the bag: 2% salt for fennel steamed at 90°C for an hour.
Caramelise fresh yeast in the oven and grind it into an umami powder for vinaigrettes.
Fry a whole cauliflower in brown butter in a high pan, colouring the outside fast before the foam rises.
Ferment vegetable trimmings at 2.8% salt for four weeks into a base for beurre blanc.
About this class
This online vegetable cooking class puts one vegetable at the centre of each dish and keeps the method simple. Beetroot, fennel, cauliflower, leek and potato each get a lesson, cooked so that their own flavour does the work, such as a beetroot millefeuille cooked only in beetroot juice.
Savoury depth comes from yeast, mushrooms and seaweed rather than meat. The last two lessons use what the others leave behind: trimmings become a fermented juice for a beurre blanc, and potato offcuts a truffle sauce, in line with the zero-waste approach Joris teaches in lesson #8.
- Lessons
- 9
- Video
- 45 min HD
- Level
- Advanced
- Audio
- English (VO)
- Subtitles
- English, French, German, Spanish, Italian
“So we don’t season it because there’s enough flavor in the beetroots.”
Joris Bijdendijk · Lesson #1
PROPut vegetables at the centre of the plate.
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MEET YOUR INSTRUCTOR
Joris Bijdendijk
Executive chef, RIJKS, Amsterdam
- One starRIJKS, Amsterdam, since 2016.
- Low Lands kitchenDutch produce, simple dishes, international flavours.
Joris Bijdendijk is a Dutch chef and the executive chef of RIJKS in Amsterdam. He learned about ingredients from butchers and farmers before gaining his technical grounding in Ron Blaauw’s kitchen.
His cooking, which he calls the kitchen of the Low Lands, is built on Dutch products, simple dishes and international flavours, with a strong focus on vegetables. In this class he cooks five vegetables and the sauces that come from their trimmings.
Salt by weight
Example values. Lesson #2 notes that the same formula works for other vegetables, and for herbs and spices.
Key concepts
Mille-feuille
A layered preparation; the classic pastry stacks puff pastry and cream. Taught in lesson #1. (Wikipedia)
Umami
One of the five basic tastes, described as savoury or meaty. Taught in lesson #3. (Wikipedia)
Beurre noisette
Butter cooked until its milk solids turn brown and smell nutty. Taught in lesson #5. (Wikipedia)
Beurre blanc
A warm emulsified sauce of cold butter whisked into a reduction of vinegar or wine. Served in lessons #1 and #6; lesson #8 makes a fermented base for it. (Wikipedia)
Frequently Asked Questions
Can I watch it for free first?
Yes. The introduction and lessons #1 to #3 are free to watch, no card required. To watch all 9 lessons with Joris, start a Gronda PRO trial. Cancel before it ends and you pay nothing.
Is this class vegan?
Not entirely. Vegetables lead every dish, but some lessons use butter, for example lessons #5, #6 and #9. If you cook plant-based, check each lesson’s ingredient list before you start.
What level is it, and what language?
Advanced level. Joris teaches in English, with subtitles in English, French, German, Spanish and Italian.
Do I get the recipes?
Yes. Each lesson comes with its ingredient list and written notes, available in the Gronda app or on gronda.com.
Can I watch on my phone?
Yes, in the Gronda app on iPhone and Android, or in the browser at gronda.com.
Can I cancel my membership anytime?
Yes. App Store or Google Play: in your phone’s subscription settings. gronda.com: in your account settings. No fees, no calls.
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