At first glance, this uncommon root vegetable looks like an overgrown turnip that got a suntan. It sometimes goes by the name Swedish or yellow turnip, but this relative to the turnip really has its own thing going on. Rutabagas are larger and starchier and mellow out quite nicely when cooked. Given its higher starch content, it can be used in place of potatoes, whether it be mashed, roasted or puréed. Or, skip the cooking altogether and serve rutabaga raw in this salad:
Rutabaga, apple and fennel salad recipe
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 4 tablespoons extra virgin olive oil
- 2 tablespoons fresh tarragon, minced
- 1 rutabaga
- 2 Granny Smith apples
- 2 fennel bulbs
- Salt and pepper to taste
- Prepare the dressing in a large bowl by whisking together the apple cider vinegar, lemon juice, olive oil, tarragon and a pinch of salt and pepper.
- Trim off a half an inch from each end of the rutabaga. Placing it cut side down to make a stable base, carefully trim the skin from the flesh using a sharp chef’s knife, discarding the skin. Thinly slice the rutabaga, fennel and apples and immediately place in the bowl with dressing to prevent discoloring. Toss well and season to taste with salt and pepper.
- To serve, pull the salad out of the bowl using tongs or your hands and transfer to another bowl or platter (there may be a little leftover dressing).