Root of the Matter

This is the season of the roots; root vegetables, that is. To access our winter produce, I pop open a trap door in the kitchen floor and climb down the 4-foot ladder into the corner of our basement that is now the root cellar.

With temperatures hovering around 34 degrees, I’m greeted with a blast of moist, cool air and earthy aromas. Root cellaring, a centuries-old vegetable storage technique, provides our family with more than enough fruits and vegetables to last until spring and summer.

So instead of weekly trips to the supermarket, my “shopping” expedition involves visiting my roots. While there is a certain satisfaction in knowing that your winter’s supply of food is just a few steps away, it does challenge the creativity of the cook. Just how many delicious ways can you find to prepare cabbage, turnip and rutabaga?

The recipe for Creamy Dill Coleslaw is one from my archives. Dill is a summer herb, so in this recipe, I like to use chopped up dill pickles or dilly beans. The refreshing, crisp taste of dill combined with feta cheese makes a creamy dressing that brightens up any combination of roots. Creamy Dill and Feta Dressing is a handy dip for crudité and a luscious sandwich spread.

Creamy Dill Coleslaw

Cheryl Wixson

Servings 4

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Ingredients

  

1x2x3x

• 3 cups chopped or shredded cabbage
• 1 carrot, peeled and grated
• 1 small turnip, peeled and grated
• 1/4 cup sunflower seeds, toasted
• 1/4 cup Creamy Dill & Feta Dressing

Instructions

 

• In a large bowl, combine the shredded cabbage, grated carrots and turnip. Mix with the Creamy Dill & Feta Dressing. Just before serving, top with the toasted sunflower seeds. Makes 4 servings

Cheryl's Notes

Nutritional analysis per serving: 104 calories, 4 grams protein, 8 grams carbohydrates, 7 grams fat, (0 grams trans fat), 102 mg. sodium, 3 grams fiber.

To toast sunflower seeds: toast in a 350-degree oven on a sheet pan for about 5 minutes until they just start to brown. Or place seeds in a small, dry skillet over medium heat. Shake the pan frequently and toast until the seeds just start to brown, about 5 minutes. Be careful not to scorch, as the seeds will become bitter.