Slices of ham or other protein (to serve; see text above)
Watercress sprigs (to serve)
Instructions
Wash the watercress extremely well and reserve a handful to use as garnish.
Melt the fat in a large saucepan and add the onion. Cook gently for 6-8 minutes until softened but not colored. Add the celery and give it a stir to incorporate. Next add the rutabaga and stir once again. Pour in the broth, bring the liquid up to a boil, put a lid on and then reduce down to a simmer. Cook for around 20-25 minutes, or until the rutabaga is tender. The exact timing will depend on the size of your rutabaga pieces.
Add the watercress to the pan, turn the heat off and push down into the liquid. Leave the lid off, to preserve the color, and allow the leaves to wilt, a few minutes only.