Michelin Chefs Cook: fall vegetables made irresistible by six star chefs

Welcome to our Michelin Chefs Cook series where we show you our pick of the best videos of top chefs working their craft on a chosen ingredient, dish, or specific technique.

Autumn is officially here and the local farmers’ markets are full of fall feels - tomatoes move to the sideline as pumpkins, mushrooms, beets, cabbages, carrots, and all other shades of root veggies come to take centre stage. 

So in this edition of Michelin Chefs Cook, we focus on cozy fall veggies, to show you how some of our favourite chefs use them to create dishes out of the ordinary for you to get excited about. 

We’ve got something for everyone here - there are quick tips from Tom Herridge on making brussels sprouts delicious, ideas on how to slow-cook vegetables by Raymond Blanc, an easy weeknight mushroom soup from Heston Blumenthal, and Gordon Ramsay shows you how to add a pro-touch to pumpkin risotto. 

For the more advanced, check out Sang-Hoon Degeimbre’s gorgeous composition of cabbages, aptly named 15 Shades of Cabbage for some Michelin-starred chef inspiration. Meanwhile, Richard Bainbridge’s cabbage, kohlrabi, and carrot dish come with helpful video notes for the experienced cook to follow through at home. 

Check out these Michelin chef videos and watch them as they boil, slow cook, sous vide, smoke, pickle, jellify, ferment and dehydrate the season’s best vegetables. 

Michelin Chefs Cook Fall Vegetables

1. Tom Kerridge: top tips on cooking brussels sprouts 

Boiling brussels sprouts is quite possibly the worst thing you can do to this tiny cabbage. Find out a simple way to cook brussels sprouts that will make sure there are no leftovers on the dinner plate, thanks to multiple award-winning English chef Tom Kerridge. 

2. Raymond Blanc: Slow Cooked Vegetables

There's always room for improvement, even with slow-cooking vegetables. Here, decoded by Raymond Blanc as seen in his How to Cook television show. 

3. Heston Blumenthal: mushroom soup 

Chef Heston Blumenthal cooks up a mushroom soup that anyone can follow to perfection.

4. Gordon Ramsay: pumpkin risotto

You may already know how to make pumpkin risotto. Now, try it with chef Ramsay's tips to make an excellent pumpkin risotto.

5. Sang-Hoon Degeimbre: 15 Shades of Cabbage

Chef Sang-Hoon Degeimbre at 2 Michelin star restaurant L'air du temps, Belgium creates his dish named 15 Shades of Cabbage using a beautiful purple napa cabbage from his garden. True to the name, this dish involves a lot of different elements all made from cabbages. Cream of cabbage, fermented cabbage (kimchi), cabbage sauce, dehydrated and fried cabbage, black kale button, a sauce of fermented juice of kimchi with butter... Needless to say, this one is not for the average home cook.

6. Richard Bainbridge: seasonal veggie dish of red cabbage, carrot, kohlrabi, brown butter

Chef Richard Bainbridge led the team at the Michelin-starred Morston Hall restaurant prior to opening his own, Benedicts in Norfolk. His recipe for red cabbage, carrot and kohlrabi is a great example of his cooking style where seasonality and local produce is king. He manipulates these common vegetables using a number of techniques including sous vide, bbq, spiralizing, veggie gels and sabayon. Thankfully, each step comes with helpful recipe cues for the experienced cook to try to recreate it at home.

BONUS VIDEO for the sweet tooth: Christina Tosi on Using Fall Veggies in Desserts

This one is for the bakers. This video features the queen of layered cakes, chef Christina Tosi of the famous Milk Bar in New York. Learn how to use more than carrots in cake, making the most of the freshest produce from the markets right now.