Cookbook:Rutabaga

The rutabaga is a cross between a cabbage and a turnip. People have avoided this root because it is a cruciferous vegetable that becomes more flavored and odorous when cooked.

Rutabagas are available year round with a peak in the fall and winter. These roots range from tan to violet in color and are much larger than turnips; choose smooth, heavy, and firm roots. Smaller rutabagas, 4" in diameter, tend to have sweeter flavor. This root stores for about 2 weeks in the refrigerator or at room temperature for a week. Rutabagas are usually covered in wax, so it’s best to quarter the root, then peel the skin before cooking.