A cross between a cabbage and a turnip, rutabaga also belongs to the Brassica family and contains some fiber and potassium along with vitamin C. Peel away the tough exterior of the root vegetable to discover hearty, firm flesh that’s tasty and filling.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Fill a pot with 2 inches of water. Set a steamer basket (or colander) in pot. Bring water to a boil; place rutabaga in basket, and reduce heat to a simmer. Cover, and steam 5 minutes. Add potatoes, cover, and steam until vegetables are just tender when pierced with the tip of a sharp knife, about 15 minutes more.
Step 2
In a large bowl, whisk together vinegar, mustard, and 1/2 teaspoon salt; season with pepper. Whisk in the oil until emulsified. Add vegetables to vinaigrette. Toss to combine; let cool, tossing occasionally.
Step 3
Mix in sliced celery and celery leaves; season with more salt, if desired, and pepper to taste. Serve immediately.
Nutrition Information
Step 4
(Per Serving)
Step 5
Calories: 132
Step 6
Saturated Fat: .7g
Step 7
Unsaturated Fat: 4.1g
Step 8
Cholesterol: 0mg
Step 9
Carbohydrates: 20.2g
Step 10
Protein: 2.5g
Step 11
Sodium: 250mg
Step 12
Fiber: 3.7g
