From A-Z cookbook
- 1 large or 2 medium rutabagas
- 1 large carrot
- 6-8 T. Buttermilk Garlic dressing (see Recipe)
- 4 T. chopped fresh parsley
- salt and pepper to taste
Peel rutabagas and carrot; cut into large chunks and shred in food processor or on very large grate holes of hand-held grater. Toss with remaining ingredients and chill 1 hour.
