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.

　　

Ingredients

serves 6

　　1 rutabaga (1 pound), peeled and cut into 2-inch pieces

　　1 pound red new potatoes, scrubbed, halved or quartered (to equal the size of the rutabaga pieces)

　　2 tablespoons white-wine vinegar

　　1 tablespoon Dijon mustard

　　Coarse salt and freshly ground pepper

　　2 tablespoons extra-virgin olive oil

　　2 celery stalks, halved lengthwise and sliced crosswise, plus 1/4 cup coarsely chopped inner leaves

　　

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

　　Power Foods