Corned Beef and Cabbage with Root Vegetables and Horseradish Sauce

Step 2 Select veggies

Select some good root vegetables. I used about 2 pounds each of turnips, rutabagas, and carrots. You may use potatoes as well, but I find them boring in this context. Beets are to be avoided as they stain the water and the flavor isn't quite complementary.

Get a nice head or two of green cabbage. I usually use two heads, because cabbage is really good cooked this way. If you're unsure, just get a small head and give it a try. I bet you'll be pleasantly surprised.

Comments

[phenoptix]

Rutabaga=Swede (In English :P)