Rutabaga Salad

Sometimes I feel sorry for unappreciated and underutilized vegetables. Rutabagas are rich in calcium and vitamin C, less starchy than potatoes and tangy like turnips.

Rutabagas are actually a Scandinavian vegetable cross between a cabbage and turnip; their taste and texture is closer to a potato.

Rutabaga Salad

2 large rutabagas
2 Tbsp apple cider vinegar
3 Tbsp sugar
¼ cup cream
½ cup mayo
2 Tbsp mustard
Salt and black pepper
4 green onions, chopped
4 pieces bacon, fried crisp and crumbled

1. Peel rutabagas and cut into ½ inch pieces.
2. Place rutabagas in stockpot and cover with water, add a dash of salt then bring to boil. Reduce to simmer until cooked through. Remove from heat. Drain and rinse with cold water.
3. In large bowl, whisk together vinegar, sugar, cream, mayo, and prepared mustard.
4. Add rutabagas and chopped onions to bowl, stir gently to coat. Season with salt and pepper to taste.
5. Cover and refrigerate at least 1 hour.
6. Top with crumbled bacon and a side of crisp lettuce before serving.

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