Recipes From the Root Cellar_ 270 Fresh Ways to Enjoy Winter Vegetables - Andrea Chesman [28]
3 tablespoons lime juice
½ teaspoon finely minced orange zest
Salt and freshly ground black pepper
1 Preheat the oven to 425°F. Lightly oil a large sheet pan (preferred) or shallow roasting pan.
2 Drizzle the oil over the Brussels sprouts and shallot in a large bowl and toss gently to coat. Transfer to the sheet pan and spread in a single, uncrowded layer.
3 Roast for 12 minutes. Shake the pan, stir the vegetables, and sprinkle with the almonds. Roast about 5 minutes longer, until the sprouts are tender and lightly browned.
4 Return the vegetable mixture to the bowl. Add the oranges, lime juice, and orange zest. Season with salt and pepper. Toss to coat. The salad can be served immediately or held at room temperature for 1 hour before serving.
Kitchen Note: In a pinch, use canned mandarin oranges instead of fresh oranges.
Classic American Coleslaw
Serves 8
Coleslaw is the perfect accompaniment to baked beans and cornbread for a wintry Sunday supper. This version is typical diner fare, but undoubtedly fresher. Add raisins for a classic school lunchroom twist.
1 small head green cabbage, thinly sliced or shredded (6–8 cups), or a mix of green and red cabbage
1 carrot, peeled and shredded
½ small onion, finely chopped
1 cup Miracle Whip salad dressing
3 tablespoons white vinegar
2 tablespoons sugar
Salt and freshly ground black pepper
1 Combine the cabbage, carrot, and onion in a large mixing bowl. Add the Miracle Whip, vinegar, and sugar, and mix until well combined.
2 Season with salt and pepper; be generous with the pepper. Cover and refrigerate for at least 1 hour, and up to 8 hours, before serving.
Kitchen Note: In old American cookbooks, you will find recipes for “boiled salad dressing,” which is what cooks used to whip up before they had Miracle Whip close at hand. It is both sweeter and tarter than mayonnaise. You can substitute mayonnaise for Miracle Whip in any recipe, but the flavor will definitely suffer.
Creamy Mustard Coleslaw
Serves 4–6
For an interesting variation on the standard American coleslaw, try this family recipe. It is tasty on a grilled cheese sandwich and makes the perfect accompaniment to hot dogs or cold cuts. It may not impress you on first bite, so be sure to let it stand for an hour before serving.
4 cups thinly sliced or shredded green or savoy cabbage, or a mix of green and red cabbage
2 carrots, peeled and shredded
¼ cup minced onion
1 cup mayonnaise
3 tablespoons yellow ballpark mustard
Salt and freshly ground black pepper
1 Combine the cabbage, carrots, and onion in a large bowl. Mix well.
2 Combine the mayonnaise and mustard in a small bowl and mix until well combined. Spoon the mayonnaise mixture over the cabbage mixture, tossing to coat. Season with salt and pepper.
3 Cover and refrigerate for at least 1 hour, and up to 8 hours, before serving.
Kitchen Note: In any salad recipe that calls for mayonnaise, a “light” mayonnaise or vegan mayonnaise can be substituted, though you do lose some creamy goodness.
I will not move my army without onions.
— Ulysses S. Grant (1822–1885)
Creamy Coleslaw
Serves 8
Looking for a low-fat coleslaw? Look no further. Buttermilk replaces most of the mayonnaise in this slightly sweet version.
1 small head green or savoy cabbage, thinly sliced or shredded (6–8 cups), or a mix of green and red cabbage
3 carrots, peeled and shredded
¼ Vidalia or other sweet onion, finely chopped
1½ cups buttermilk
3 tablespoons sugar
3 tablespoons mayonnaise
3 tablespoons apple cider vinegar
½ teaspoon celery seed
Salt and freshly ground black pepper
1 Combine the cabbage, carrots, and onion in a large mixing bowl.
2 In a smaller bowl, stir together the buttermilk, sugar, mayonnaise, vinegar, and celery seed until well blended. Pour the buttermilk mixture over the cabbage mixture and toss to combine. Season with salt and pepper. The salad will be dry, but the longer it stands, the wetter it will become.
3 Cover and refrigerate