Rutabagas are nutty vegetables with naturally sweet flavor that remains tasty in different kinds of ways of cooking whether be it sauteed, baked, and fried among others. On the other hand, a turnip tastes kind of bland alone but is a good addition to many popular salads known to the world. This Phase 1 recipe mixes the bitter and bright effects of Rutabaga and Turnips combined in one dish and is also a good side dish to meaty meals.
1 small rutabaga (1 lb.)
2 medium turnips (about 10 oz. total)
1 Tbs. rice vinegar
1/4 tsp. Dijon mustard
2 medium-sized onion chives, trimmed and thinly sliced on the diagonal (keep white and green parts separate)
1 Tbs. coarsely chopped fresh flat-leaf parsley
- Trim the root and stem ends of the rutabaga, peel the skin off, and slice it to form 1-inch-thick pieces of slabs that are cut lengthwise.
- Using a vegetable peeler, shave the peeled rutabaga and turnip measuring up to 2 cups each.
- Mix together the vinegar, mustard, and salt. Toss in the rutabaga and leave for 15 minutes. Add in turnip and the whites of the onion chives, toss, mix thoroughly and leave for about 5 minutes. Add parsley, green part of the onion chives, toss gently to mix, and serve.