Simple Root Vegetable Slaw
So, as I fairly gushed about in my post earlier this week, we are indeed getting a winter share from our CSA, and it does not disappoint! Especially if – like me – you adore root vegetables. It’s like Christmas every week when I open our box; I’m amazed at the planning that must go into these shares and the fact that, in the dead of an upstate New York winter, these farmers can supply shareholders with what seems like a continuous supply of carrots, parsnips, beets, onions, garlic, potatoes, and other assorted winter veg. Often times we get some type of winter greens, like kale or baby collards, sometimes brussel sprouts still on their stalk (see the brussel sprouts in my blog header photo? Those are from our CSA…) and a variety of different winter squash, which in my mind, is one of the best parts!
this week’s share
gnarly, knobby and beautiful
Storing these root vegetables is admittedly easier than some of the more perishable produce we get in the spring/summer growing season. We don’t have a root cellar where we’re living right now, but a lot of the root crops store well for a few weeks, actually, in a drawer in our fridge. I keep our potatoes and winter squash out in bins in our garage, where it’s unheated but doesn’t reach freezing, and the onions and garlic in an open bin in our pantry closet, where it’s nice and dark. So far so good – things have been keeping pretty well.
Each week, our CSA coordinator sends out a list of what’s coming in the share that week, and some ideas for cooking each. She had a great idea this past week for making a root vegetable slaw, with grated carrots, beets, turnips, etc., dressed in any kind of vinaigrette. I love this idea because a slightly acidic, crunchy, raw side dish is a perfect antidote for some of the richer braises, casseroles, and just generally warm, rich foods we tend to gravitate towards this time of year. She suggested dressing the slaw with a little lime juice, sesame oil, and salt – and that would be delicious, no doubt – but for my slaw, I used a traditional vinaigrette with extra-virgin olive oil, apple cider vinegar, whole grain dijon mustard and some local honey for just a touch of sweetness.
You could certainly grate your veg by hand, but if you have a food processor with a shredding blade, by all means make use of it! I used carrots, parsnips, golden beets, turnips, and a rutabaga, and the shredding blade made quick work of them all. The sunset hues in the slaw are a feast for the eyes, don’t you think? Tossed with the vinaigrette and seasoned with additional sea salt and freshly ground black pepper, this is a great side dish or snack – I find it a bit addictive!
Simple Root Vegetable Slaw
Inspired by Full Plate Farm Collective’s CSA coordinator
2 pounds mixed root vegetables, such as turnips, carrots, parsnips, rutabagas, celery root, golden beets (if using red beets, keep them separate and mix in only at the end)
2/3 cup good quality extra-virgin olive oil
3 tablespoons apple cider vinegar
1 tablespoon minced shallot
1 tablespoon dijon mustard (I like whole-grain)
1 tablespoon honey
1/2 teaspoon sea salt, plus more to taste
freshly ground black pepper, to taste
Peel the skins off of your root vegetables and shred them either by hand or with the shredding blade of a food processor. Place all the shredded vegetables in a large bowl.
Make your vinaigrette: in a medium bowl, whisk together the minced shallot, mustard, vinegar, salt and honey. Whisking all the while, stream in the olive oil and keep whisking until you have an emulsion. Season to taste with a little more sea salt and pepper, as you like.
Pour the vinaigrette over the shredded vegetables and toss thoroughly. Taste and season with more sea salt and freshly ground black pepper, according to your taste. Let sit for 10-30 minutes to allow the flavors to blend.