Rutabaga caponata--how should I serve? What white wine can stand up to it?
I cleaned out the fridge and used my last rutabaga to make this recipe from Saveur http://www.saveur.com/article.... I made it once before and cannot recall how I served it, but I do recall liking it. I am thinking I'll have it as a snack with bread and cheese, but I am stumped on what kind of wine can stand up to both rutabaga and the balsamic. I prefer white. Any ideas?