Root crops including rutabagas turnips beets etc.
Introduction will be something I've never done before but I'm sure it's been done someplace at some time.
Last night I had a couple of rutabagas that I needed to cook.
I decided to heat up a skillet and put olive oil in it.
Peeled and sliced the rutabaga up into about 1/2 inch slices.
Set them in the oil flat and slowly let them caramelize as they cooked.
They took on a nice outer dark almost black crust then flipped and did the same to the other side.
Not salt or anything added during this process but it took forever for them to get soft enough to eat.
It was absolutely the best tasting rutabagas I've ever had in my life.
Just a little salt and pepper was all they needed to eat with a hamburger steak.

we steam them, boil them or throw them in pastys.
if you boil them, save the cooking water. it is sweet, and
good to drink. cold is better than warm.


keith

I either cube them and add to soups/stews, or boil and mash them, with some of the cooking water, milk, butter, garlic, salt and pepper. Sometimes it will be a 50/50 mix of mashed potatoes and mashed rutabagas. Rarely, it will be oven roasting a mix of several root vegetables.

Mid-November to mid-January is when I generally see them. More often I see turnips, usually waxed.

The deer seemed to like them plain when they got in the garden in January and ate everything down to just below grade. I didn't get to try many this winter, my first year growing them.

When I was a little kid even pre school I used to eat rutabagas more than twice a week.
It was one of my favorite vegetables.
You could get canned rutabagas anywhere back then.
Fast food took their place like the happy meal.