Saturday Recipe: Winter Coleslaw with Spiced Roasted Potatoes

Amber Sewell-Green shows you how to make a Winter Coleslaw perfect for a cold Saturday.

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In short, let’s ‘unearth’ some myths and truths about the humble root veggie we call potatoes. Potatoes are actually high in protein and rich in vitamins and minerals. They are super healthy, it’s just the greasy, fatty condiments they are typically drowned in that give them the bad rap as unhealthy. This recipe is made without oil, keeping it lean and nourishing, but still with all the perks of comfort food. The spices add a new dimension and flavour punch to the dish that goes well with the creamy coleslaw. But more about potatoes…there are really cheap to buy in bulk, last ages in you pantry for when you need them and are versatile in most dishes. Carbohydrates such as potatoes are also a preferred source of fuel for the brain, meaning brain food that will keep you energised, active and fuller for longer. So keep warm and hit up the spuds this winter, and say tata to that feeling of meal dissatisfaction. They also help to nurse that autoday hangover!

 

Ingredients: serves 4

POTATOES

2 dirty potatoes, washed and cut into cubes

 

Seasoning:

1 tsp cumin

2 Tbs dill (fresh or dried)

1 tsp onion powder

2 tsp garlic or garlic powder

Juice from 1 lemon

cracked black pepper to taste

 

WINTER COLESLAW

1 medium beetroot

2 cups green cabbage, finely sliced

2 carrots

1/4 cup mixed sunflower and pepita seeds

1/3 cup sultanas

 

Dressing:

2 Tbs orange juice

2 Tbs lemon juice

2 Tbs tahini or natural nut butter

1 Tbs maple syrup (or 1/2 Tbs honey)

1 Tbs mustard

1 small clove garlic, crushed

                                                                                Method

1. Preheat the oven to 180 degrees and line a baking tray with greaseproof paper

2. Combine all the ingredients for the potato seasoning in a large bowl

3. Steam the potatoes for 10 minutes, then remove from the heat and coat with the spice mix

4. Lay the potatoes out evenly on the baking tray and cook at 180 for 30 minutes, then turn the oven up to 200 and cook for a further 15 minutes or until crispy

5. Meanwhile, grate the carrot and beetroot and place in a large bowl with the nuts and sultanas, toss all the ingredients together

6. Steam the cabbage for 5-10 minutes or until soft and stir into the coleslaw mixture

7. Combine all the ingredients for the dressing together in a jar and shake vigorously to combine, then add to coleslaw and stir through

8. Serve the coleslaw with the potatoes while they’re still hot!!

 

 

 

Image: WFIU Public Radio, Flickr, no changes made.