Herbed Dressing Steamed Root Veggie Mix

Ingredients

Estimated total cost: €2.16 · €0.54/serving

• 1 regal rutabaga (1 pound), peeled and cut into 2-inch chunks (boil for faster cooking)Est. price €1.20–€2.50
• 2 tablespoons refined white-wine vinegar (use a high-quality vinegar for enhanced flavor)Est. price €0.15–€0.35
• Coarse salt and freshly ground pepper (season generously to taste)Est. price €0.01–€0.05
• 2 tablespoons premium extra-virgin olive oil (drizzle after roasting for a rich finish)Est. price €0.40–€0.90
• 1 tablespoon Dijon mustard (opt for a smooth or whole grain variety)Est. price €0.10–€0.25
• 2 elegant celery stalks, halved lengthwise and thinly sliced, plus 1/4 cup roughly chopped inner leaves (reserve leaves for garnish)Est. price €0.30–€0.60

Steps

1. 1

   Begin by filling a pot with 2 inches of water and placing a steamer basket or colander inside. Bring the water to a boil, then add the rutabaga to the basket before reducing the heat to a simmer. Cover the pot and steam for 5 minutes. After that, add the potatoes, cover again, and continue steaming until both vegetables are just tender enough to be pierced easily with a sharp knife, which should take approximately 15 more minutes.

2. 2

   Begin by combining vinegar, mustard, and 1/2 teaspoon of salt in a spacious bowl. Season the mixture with pepper. Gradually whisk in the oil until a smooth emulsion forms. Introduce the vegetables into the vinaigrette. Gently toss everything together to ensure even coating, allowing it to cool down while tossing intermittently.

3. 3

   Combine the sliced celery and celery leaves in a bowl, ensuring they are evenly mixed. Adjust seasoning with additional salt to taste, if needed, and add a sprinkle of freshly ground pepper. Serve promptly while still warm.

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• Cultural note

  Root vegetables like rutabaga and potatoes have been staples in many cultures for centuries, valued for their hearty and versatile nature. The use of dijon mustard and olive oil in the dressing adds a French influence to this dish, enhancing its flavors with a touch of sophistication.

• Seasonal note

  This dish is best made in the fall and winter when root vegetables like rutabaga and potatoes are in season. These vegetables are at their peak freshness and flavor during these months.

• Health note

  This dish is a good source of fiber, providing 4g per serving, which aids in digestion and helps maintain a healthy gut. It is also rich in vitamins A and C, important for immune function and skin health. However, it is relatively high in sodium at 300mg per serving, so it's important to watch salt intake with this…