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?
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.