Contributed by adapted from www.madfarmmkt.org/rutab.asp

Rutabagas are larger, sweeter, and more tan in color than turnips. Rutabagas are a good source of vitamins A and C, and some minerals, including calcium, and are available during the winter months.

Make sure to scrub rutabagas before cooking, but for maximum nutrition, do not peel.

Rutabagas can be steamed (30-35 minutes for 1-inch chunks), boiled (20-25 minutes for 1-inch chunks), baked (40-50 minutes at 400 F), or eaten raw.

Try a winter slaw combining grated root vegetables with a lemon/oil dressing.

To make RUTABAGA CHIPS: Deep-fry 1/8-inch thick slices in vegetable oil until golden brown. Drain on paper towels, season, or serve with dip. (A healthier alternative to deep-frying is to toss the rutabaga slices in oil, and then bake until crisp, flipping them halfway.)

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