Root Vegetable Slaw

Root Vegetable Slaw

 

Shopping List for 4 People:

1 fresh raw beetroot from John Reid & Son

½ a celeriac

1 carrot

10 leaves of fresh apple mint from Ashbrook nursery

White wine vinegar or lemon juice

Sea Salt

Black pepper

 

Equipment:

A speed peeler or potato peeler

A julienne speed peeler or a grater

A sharp knife

Chopping board

Mixing bowl

 

Easy Steps:

1. Wash all the vegetables and pat them dry

2. Peel each vegetable being careful with the celeriac as it is very knobbly and actually easier to peel by slicing the sides with a knife as opposed to peeling.

3. Pick the mint leaves, fold and then thinly slice

4. If you have a julienne peeler use it to make lovely matchstick out our each vegetable

5. If you don’t have a julienne peeler a good grater will be ok but the texture of the vegetables will not be as crunchy. To chop very thin matchsticks by hand with a sharp knife will be better than grating.

7. Place all the vegetable matchsticks into a mixing bowl, toss in the mint, sprinkle with 2 pinches of sea salt and a pinch of black pepper. Add the juice of 1 lemon or 2 small caps of white wine vinegar and mix everything together into a slaw

8. Taste and season the slaw until you have a tangy earthy flavour that is balance to suit your taste

9. Place the slaw in a side dish or use as an accompaniment with warm game salads. This slaw goes particularly well with cheese especially goats cheese.

10. Eat!

 

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