Monday, January 31, 2011

Rutabaga salad

I may just be the poster child for liking just about any vegetable just about any way, but I found another simple easy root vegetable preparation for our winter root vegetable bounty the other day. I wanted to get out of the mashed rutabaga rut, even though I love them that way.

If mashing them like potatoes worked, I decided to see if boiling them like potatoes worked too. One of our potato salad standbys in this house is just to boil potatoes, then toss the potato cubes with olive oil and salt, and we also do something similar with celeriac, garlic, lemon juice, and olive oil. (and salt of course. Maybe I should title this post "fat and salt" too.) Before boiling, I peeled and cubed the rutabaga, then boiled long enough to be tender but not falling apart, tossed with a little bit of vinegar, olive oil, and salt.

Rutabaga salad

2 lb rutabaga, peeled and cubed

1 tsp dill seed

1-2 tbsp olive oil

about 1/2 tsp salt, to taste

1-2 tsp red wine vinegar

Boil rutabagas in salted water with dill seed until tender (15 or 20 minutes worked for us.) Drain, then toss with olive oil, salt, and vinegar and serve. Can be served room temperature as a salad to accompany sandwiches, or warm to accompany other warm food.

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