Skip to main content
Epicurious
Cookbooks

Steamed Rutabaga and Potato Salad

A cross between a cabbage and a turnip, rutabaga also belongs to the Brassica family and contains some fiber and potassium along with vitamin C. Peel away the tough exterior of the root vegetable to discover hearty, firm flesh that’s tasty and filling.

Recipe information

  • Yield

    serves 6

Ingredients

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

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    Mix in sliced celery and celery leaves; season with more salt, if desired, and pepper to taste. Serve immediately.

  2. Nutrition Information

    Step 4

    (Per Serving)

    Step 5

    Calories: 132

    Step 6

    Saturated Fat: .7g

    Step 7

    Unsaturated Fat: 4.1g

    Step 8

    Cholesterol: 0mg

    Step 9

    Carbohydrates: 20.2g

    Step 10

    Protein: 2.5g

    Step 11

    Sodium: 250mg

    Step 12

    Fiber: 3.7g

Power Foods
TagsRutabagaRoot VegetableVegetableRed Skin PotatoPotatoCelerySideDinnerDairy FreeGluten FreeNut FreeVegetarianVeganEasyWeeknight MealsSteamCookbooks
Read More
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
One-Pan Herbed Chicken and Biscuits
Biscuits and gravy, but make it spring.
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
Essential Easter Recipes for Brunch, Dinner, and Dessert
Grab your Easter basket and hop in—you’ll want to collect each and every one of these fun and easy Easter recipes.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Hot Honey–Glazed Salmon
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.