1 Bouillon cube
¾ Cup boiling water
2 Large carrots, sliced
1 Large leek, sliced, including the green
1½ Cups rutabagas, cubed
¾ Lb. medisterpølse or bratwurst
Salt and pepper to taste

Many people shun this lowly vegetable, not knowing how to prepare it; however, it can be prepared any number of ways to complement numerous recipes. Remember to wash the rutabagas thoroughly, slice in thickness desired, and peel.

This unpretentious, tasty vegetable supplies vitamin A (carotene), minerals, and 45 milligrams of vitamin C in 3.5 ounces (100 g), about our minimum daily requirement. It tastes good raw, in salads, or with other vegetable snacks, cooked, or fried in slices, and keeps well. It has earned the name, “orange of the North.”

If you are concerned about preparing a nutritious meal and there is not time to cook, try this recipe. It is bursting with nutritious, colorful vegetables.


Dissolve bouillon in boiling water. Add all the vegetables and let simmer 15-20 minutes or until vegetables are barely done. Remove skin from sausage, cut in thick slices, and add to vegetables. Add mustard, salt and pepper, and let is simmer covered for a few more minutes. Do not overcook. Serve with mustard, potatoes, and dark bread.