Speaking of rutabagas, here’s an interesting recipe I’m trying this weekend. Rutabagas have such a lovely sweetness. If you don’t want to serve them by themselves, they work beautifully in any vegetable soup or roasted along with other roots like carrots, beets and parsnips. This recipe comes from wholeliving.com.
Ingredients:
1 pound rutabags, peeled and cut into chunks 1 pound red new potatoes, cut the same size as cut rutabaga 2 tablespoons white wine vinegar 1 tablespoon Dijon mustard Coarse salt and ground pepper 2 tablespoons olive oil 2 ribs celery, halved lengthwise and sliced crosswise plus 1/4 cup coarsely chopped celery leaves
Preparation:
Serves 6
Set a steamer basket in a large saucepan. Fill with enough water to come just below basket. Bring to a boil; place rutabaga in basket, and reduce heat to medium. Cover and steam 5 minutes. Add potatoes, cover, and steam until vegetables are just tender, about 15 minutes.
Meanwhile, in a large bowl, whisk together vinegar and Dijon; season with salt and pepper. When potatoes are cooked, transfer to bowl with vinegar mixture. Toss to combine; let cool, tossing occasionally.
When potato mixture is cool, mix in oil, celery, and celery leaves; season with salt and pepper.
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