STEAMED RUTABAGA AND POTATO SALAD

Steamed Rutabaga and Potato Salad image

Yield serves 6

Number Of Ingredients 7

1 rutabaga (1 pound), peeled and cut into 2-inch pieces
1 pound red new potatoes, scrubbed, halved or quartered (to equal the size of the rutabaga pieces)
2 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 celery stalks, halved lengthwise and sliced crosswise, plus 1/4 cup coarsely chopped inner leaves

Steps:

Fill a pot with 2 inches of water. Set a steamer basket (or colander) in pot. Bring water to a boil; place rutabaga in basket, and reduce heat to a simmer. Cover, and steam 5 minutes. Add potatoes, cover, and steam until vegetables are just tender when pierced with the tip of a sharp knife, about 15 minutes more.
In a large bowl, whisk together vinegar, mustard, and 1/2 teaspoon salt; season with pepper. Whisk in the oil until emulsified. Add vegetables to vinaigrette. Toss to combine; let cool, tossing occasionally.
Mix in sliced celery and celery leaves; season with more salt, if desired, and pepper to taste. Serve immediately.
Nutrition Information
(Per Serving)
Calories: 132
Saturated Fat: .7g
Unsaturated Fat: 4.1g
Cholesterol: 0mg
Carbohydrates: 20.2g
Protein: 2.5g
Sodium: 250mg
Fiber: 3.7g