Rutabagas and Turnips

A stape of winter: root vegetables



• 2 tablespoons olive oil
• 4 cups peeled and coarsely chopped rutabaga (1 large)
• 4 cups peeled and coarsely chopped turnips (2 medium)
• 1 tablespoon kosher salt
• 1 cup cored and coarsely chopped apples
• 1 tablespoon balsamic vinegar

In a large skillet, heat olive oil until almost smoking.
Add rutabaga, turnips and salt, and cook over medium heat for 4 minutes.
Adjust heat to medium-high, add apple and cook for 2 minutes, stirring frequently.
Continue cooking until turnips and rutabaga are tender but still al dente.
Just before serving, stir in balsamic vinegar.
Serves 4 to 6 as a side dish.
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