While Regency RV’s Recipes from the Road is parked for now, I’ve been buying a box of produce each week from local farmers who usually sell their vibrant, fresh veggies and fruit from farmer’s market. Until farmer’s markets reopen, I’ve pledged to support their businesses and bring you in-season recipes here on our website.
This week’s recipe from my farmers box grew out of a gnawing conundrum. What the heck did I want to eat with a Rutabaga in it? In the past, I’ve had them roasted akin to a turnip or mashed like a sad alternative to mashed potatoes. Neither of these options blew my much-in-need-of-a-salon-appointment hair back. I had an idea. I peeled some of the skin and tasted it raw. Bingo. It was nutty, buttery and delicious. So, I forged ahead.
Thanks to a staggering reality check in the depleted meat section of my local grocery store, I started buying my family’s meat directly from Keegan-Filion Farm, who I know from farmer’s market. Now our meat, veggies and fruit are all coming from small farmers in our area – ie: the people who need it most right now.
I had a lovely set of Keegan-Filion Farm’s artisanal Andouille Sausage ready to hit the grill. So, I out set out to make a vinegar-based slaw (a favorite) with my farmers box Rutabaga, Carrots, Green Onion and a few Brussels Sprouts. In the end, I surprisingly enjoyed the Rutabaga more than I do my classic cabbage slaw. So, if you’re looking for a little something quick and a bit different to go with Brats or Sausage on the grill, give this Rutabaga & Carrot Slaw a whirl this week!
- 1 Rutabaga, spiralized or slice julienned
- 2 Carrots, spiralized or slice julienned
- 3 Brussels Sprouts, finely shaved
- 2 Green Onions, greens only chopped (I saved the white section for salad the next day)
- 1 Tb Orange Zest
- 1 tsp Celery Seed
- 1/3 cup Raw Sugar
- ¼ cup Apple Cider Vinegar
- Juice of ½ a Lemon
- ½ cup of Extra Virgin Olive Oil
First, I chopped all the veggies and mixed them up in a large bowl. I used a spiralizer for the Rutabaga and Carrots, but you can definitely julienne them by hand. This option was just incredibly fast and looked pretty. Once all your vegetables are chopped, scatter the orange zest throughout and mix it into the ingredients.
Add all the dressing ingredients, celery seed, raw sugar, apple cider vinegar, lemon and olive oil, to a small sauce pan and bring to a boil while stirring. Once the sugar is dissolved and the mixture begins to bubble a touch, it’s ready. Pour the hot mixture over the slaw and stir. Cover and refrigerate until you’re ready to serve dinner.
Vinegar based slaws are one of my favorite things to pop into my Regency RV when we’re headed on a trip. They keep for about four days and they brighten up just about any meal. I’ll definitely use this one again next time we’re able to hit the road.
In the meantime, stay safe, happy cooking and bon appétit!
From Our Family to Yours,
Ambyr Davis Greer