Collard Green and Roasted Root Vegetable Slaw

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Warm Collard Green and Roasted Root SlawWell, much as we want to bask in the warm and mild weather that we have been having, we all know that one of these days, winter will be right here.

The winter table, certainly challenges the seasonal cook, but actually offers us an opportunity for us with a spicy yen, to use some of the more assertive spices on the spice rack! Yes, colder weather calls for cayenne pepper, ginger and herbs like thyme, rosemary and sage.

With the herbs, it is pretty simple really, if it grows together it goes together, as for the spices, there more to the preferences than just taste and as the weeks go by, I shall tell you all about the method to the madness. But, for now, I shall leave you with a simple, assertive recipe that actually capture the spirit of the season. This recipe brings to your table parsnips, carrots and turnips tossed with thinly sliced collard greens in a assertive Asian Seasoned marinade. This would actually work very well with my  Soy and Maple Salmon,
So, as you commence into holiday indulgence here is a simple recipe that will still keep the season’s offerings on your holiday table.

Collard Green and Roasted Root Vegetable Slaw

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

A beautiful medley of root vegetables, tossed with very finely chopped collard greens tossed in an assertive Asian inspired marinade.

Ingredients

    For the roasted Vegetables
  • 2 medium sized turnips
  • 3 medium sized carrots
  • 4 small to medium parsnips
  • 2 tablespoons olive oil
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons maple syrup (I have a strong preference for Crown Maple Syrup)
  • 3 tablespoons tamari or soy sauce
  • For the greens and the remaining dressing
  • 1 medium sized bunch of collard greens
  • 2 teaspoons sesame oil
  • 1/2 to 1 teaspoon red cayenne pepper
  • 1 tablespoon olive oil
  • 3 tablespoons red wine vinegar
  • Sesame seeds to sprinkle

Instructions

  1. Preheat the oven to 350 degrees
  2. Peel the turnips, carrots, parsnips and cut into thin julienne strips. Place on a roasting pan.
  3. In a small bowl mix the ginger, maple syrup ad the tamari and drizzle the vegetables with the mixture.
  4. Bake/Roast the vegetables for 20 minutes,.
  5. In the meantime, stack the collard leaves over each other and thinly slice the leaves, doing what is called a chiffonade.
  6. Place in a large bowl. Add in the roasted veggies, reserving the pan juices.
  7. Pour the pan juices into a mixing bowl, add in the sesame oil, cayenne pepper, olive oil, vinegar and mix well.
  8. Add to the collard and veggie mixture and toss lightly. Sprinkle with the sesame seeds and serve.
http://food.lohudblogs.com/2015/11/28/collard-green-and-roasted-root-vegetable-slaw/

 

 

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About Author

Rinku Bhattacharya, the Spices & Seasons blogger, loves meshing seasonal produce with fresh spices. Most of her recipes are inspired by her Indian heritage, and her cooking is practical, easy and well suited for a busy lifestyle on the go. As a mother with two young children, her recipes are also usually balanced and kid-friendly.
Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences and original recipes. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing.
Rinku has been teaching recreational cooking classes for the past nine years.
Rinku is the author of two cookbooks: The Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook that highlights culture, memories and recipes from her childhood transformed where needed for her Lohud kitchen and Spices and Seasons that marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest and is also a contributor for Zester Daily.

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