1 lb rutabaga
2 medium turnips (about 10 oz)
1 Tbs. rice vinegar
1/4 tsp Dijon mustard
2 medium scallions sliced on the diagonal (keep while and green parts separate)
3 Tbs. extra-virgin olive oil
1 Tbs. coarsely chopped fresh flat leaf parsley
1. 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 into ribbons so that you have 2 cups of each.
2. In a medium bowl, stir together the vinegar, mustard, and 1/2 tsp. salt.
3. 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.
4. Add the olive oil, parsley, and the green parts of the scallions. Toss gently and serve.