Rutabaga Teriyaki

Rutabagas should feel very firm, and the skin should be taut and smooth. Try to find roots that are heavy for their size, and avoid any with wrinkles. This means that they are old and might be woody.

Rutabagas are usually coated with wax, so peel them before cooking. Remove the stem end, then peel 1/4″ off all around with a paring knife. The roots can be cooked whole or cut in chunks.

Ingredients

1 tbsp soy sauce
1/2 cup vinegar
1 tbsp honey
4 cups young rutabagas, peeled and thinly sliced
1 cup carrots, thinly sliced
1 tsp fresh ginger root, grated

Directions

• klute free download

In a bowl, mix soy sauce, vinegar and honey.

Add vegetables; stir well. Chill in the refrigerator until serving.

Just before serving, add ginger.

Makes 6 servings