GOOD STUFF TO KNOW ABOUT RUTABAGA
The rutabaga holds rather close relations with the turnip. Characteristically, they are denser, sweeter, and bigger than turnips, and not as spicy. Rutabaga is an excellent source of vitamin C, potassium, dietary fiber, and vitamin A.
Rutabaga does fine in plastic in the fridge for a couple weeks or more.
Cooking & Eating Tips
Rutabaga can be eaten raw, but definitely peel them first. They cook up rather fast when cut up in chunks, so only boil for about five minutes before roasting or baking. Roast, boil, braise, stir-fry, and steam rutabaga–it is just that versatile. Rutabaga is a great mate with the other root veggies when roasted or prepared as a winter stew.