Gilfeather Turnip, Root Vegetable and Apple Slaw
Adapted from chef David Smith, Artisan Restaurant at Four Columns Inn, Newfane
Cooking in close proximity to the birthplace of the Gilfeather turnip, chef David Smith explores beyond the expected to use the turnip raw in this sweet, crunchy slaw. It’s a refreshing change during a season when many local vegetables are mashed or roasted and pairs beautifully with almost anything, from roasted meats to sautéed seafood.
1 large (about 1½ pounds) Gilfeather turnip, peeled
1 small (8-ounce) kohlrabi, peeled
1 large (4-ounce) carrot, peeled
1 small (8-ounce) celery root, peeled
1 large lemon, zested and juiced to yield about ¼ cup juice
¼ cup apple cider
2 tablespoons apple cider vinegar
1 large Honey Crisp apple, not peeled
2 tablespoons minced shallot
1 tablespoon Dijon mustard
¼ cup buttermilk
¼ cup crème fraÎche or sour cream
1–2 tablespoons maple syrup, to taste
2 teaspoons coarse salt, plus more to taste
½ teaspoon pepper (preferably white), plus more to taste
Fill a large bowl with cold water. Cut peeled turnip, kohlrabi, carrot and celery root into 1-inch slices and place in cold water. In a large mixing bowl, whisk together lemon zest and juice, apple cider and apple cider vinegar. A few pieces at a time, remove root vegetable slices from water, pat dry and coarsely shred using a food processor or hand grater. Immediately toss shredded vegetables into the lemon mixture. Using a sharp knife, cut apple into slender matchsticks and add to vegetables.
In another small bowl, whisk together shallot, mustard, buttermilk, crème fraîche, 1 tablespoon maple syrup, salt and pepper. Pour over shredded vegetables and apple and toss to combine. Refrigerate for at least an hour. Taste and add more maple syrup, salt and pepper as desired. Makes about 7–8 cups slaw, serving about 6–8.