This is without a doubt my favorite post thus far. This stuff is just sooo good. Soo effing good! You’re welcome. I first came across the apple-fennel slaw when I was making pulled pork for a client (yuck.) It’s so fresh and crisp and flavorful! Everything you’d want in a slaw. Especially to accompany something as heavy as BBQ. So I suppose that is where I’ll start. With the slaw. Shall we?
I feel that this is particularly appropriate, as I’m writing this during my layover in Atlanta, on my way to London. Georgia is the BBQ capitol of the country, or at least they’d like to think so. And I am adamant that this vegan version is more than up to par.
Anyway, stuff about slaw. This recipe is super simple. You’ll need a bulb of fennel, two tart apples, parsley, lemon juice, olive oil, and salt. Maybe a little bit of pepper if you’re feeling spicy. I always am! If you have a mandolin, get that bad boy ready for some shredding. You’ll need the julienne blade for this, or simply a sharp knife if you’ve got the skillz. Careful not to hurt those nimble fingers, slice up the apples and fennel on the mandolin into fine matchsticks (julienne, we’re learning more French today!!) When that’s done, finely chop up your parsley, and juice the lemon. Mix those into the apple-fennel mixture. Drizzle a bit of olive oil into the mix, as well as a touch of salt. Mix it up and give it a taste. It should be tart, but slightly sweet. And the parsley gives it that bit of brightness that you’re going to need along with the BBQ sauce. Cover that deliciousness up, and place it in the fridge until you’re ready to serve.
Before we get to the potatoes we need to make the sauce. The sauce is the boss. Or this sauce is boss. I haven’t slept in days and I’m a bit delirious so please bare with me. For the sauce you’re going to need apple cider vinegar, molasses, brown sugar, Worcestershire, mustard powder, garlic powder, and cayenne pepper. Add the vinegar and brown sugar to a sauce pan, and begin to simmer. Try not to breath because that vinegar is abrasive as all hell. Mix in the rest of the ingredients and continue to simmer for a few minutes more and the sauce has visibly begun to thicken. Remove from the heat and set aside.
Now, on to the potatoes. Sweet potatoes! I used to have a severe distaste for these due to overexposure during my adolescence and culinary career, but obviously I’ve gotten over it. Thankfully, cause they’re super versatile, delicious, and so good for you.
Grab hold of your luscious potatoes and give them a good peeling. Peel off all of the skin. (It seems kind of vile when I put it that way, no?) After you’re done peeling, take a box cutter, cheese grater, whatever you call it. The thing with the sharp holes that cuts things. And grate the potatoes down until there’s nothing left but shreds. Your hands might be orange at this point. It’s all a part of the process. Embrace your inner oompa loompa.
We’re getting close to the good part! Well, they’re all good parts. We’re almost getting to the best part! Take a large skillet, and heat up a bit of vegetable oil in it. Once the oil has gotten hot, add your sweet potato shreds. Stir the potato around frequently, until it starts to brown a bit. Keep stirring and make it browner. But not burnt. Stop right away if you’re burning it. You’ve done enough.
Now that it’s browned, add your scrumptious sauce that you’ve just whipped up! Pour it all over, don’t spare a drop. Now mix it all into your sweet potato and allow it to cook down and caramelize a bit. Once this is done, remove it from the heat and grab your buns.
Not those buns. Buns made of bread, you dirty minx you.
Pile your shredded sweet potato onto the slider buns, or rolls. Top these off with a bit of the slaw, and stuff your face. Get sloppy. Make everyone around you uncomfortable. Enjoy that ish 🙂
That right there is the look of pure desire.
Pulled Sweet Potato BBQ Sliders and Apple Fennel Slaw
2 sweet potatoes
1 bulb fennel
2 tart apples
2 tbsp. parsley
salt and pepper
1 tbsp. olive oil
1 tbsp. molasses
1/4 cup apple cider vinegar
1/4 cup brown sugar
1 tbsp. worcestershire
1 tsp mustard powder
1 tsp cayenne pepper
1 tsp garlic powder
- Julienne fennel bulb and apples.
- Juice lemon. Add to mixture.
- Chop parsley, add to mixture.
- Season with salt, cover, and set inside fridge.
- Add vinegar, brown sugar, Worcestershire, mustard powder, molasses, garlic powder, and cayenne pepper to sauce pan. Bring to a boil, set aside.
- Peel and shred sweet potatoes
- Heat oil in skillet, add sweet potatoes and stir until browning.
- Add sauce, stir and simmer until desired consistency.
- Serve on slider buns with slaw.