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Cooking. Dice rutabaga, slowly sauté with apples, onions until caramelized. Toss thinly sliced rutabaga with soy sauce, vinegar, sugar, garlic. Serve fresh as side dish. Boil diced rutabaga, toss with herbed vinaigrette, Israeli couscous for side dish. Steam, boil diced until soft, then mash with cooked carrots, flavor with minced lemongrass. Keeps in cool, dark storage for months.
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