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6 to 8
Medium
By Diane Morgan
Published 2012
Before I ever had the idea for this cookbook, I read and immediately clipped a recipe for rutabagas that appeared in “A Good Appetite,” Melissa Clark’s New York Times column. The rutabaga was a root vegetable that I had tried once or twice but didn’t really know—just like her—until now! This recipe is adapted from her inspired autumnal salad that combines maple-roasted rutabagas with farro, shallots, crumbled ricotta salata, and toasted hazelnuts.