Trim the root and stem ends from the rutabaga, peel it, and cut it lengthwise into 1-inch-thick slabs. Trim and peel the turnips. Using the vegetable peeler, shave enough rutabaga and turnip to measure 2 cups of each.
In a medium bowl, stir together the vinegar, mustard, and 1/2 tsp. salt. Add the rutabaga, toss, and let sit for 15 minutes. Add the turnip and the white parts of the scallions, toss, and let sit for another 5 minutes. Add the olive oil, parsley, and the green parts of the scallions, toss gently, and serve.
nutrition information (per serving):
10, Fat Calories
90, Saturated Fat
2, Monounsaturated Fat
12, Polyunsaturated Fat
Photo: Scott Phillips