Rutabagas are round root vegetables that resemble turnips, but they are, in fact, a separate species that is a cross between a cabbage and a turnip. Rutabagas are yellow to tan in color with a dark purple color around the leaves. The pale yellow flesh has a sweeter and stronger flavor than the turnip. Sometimes called the yellow turnip, the rutabaga is larger than the turnip, averaging 4 or more inches in diameter.

• Rutabagas may be used interchangeably with turnips.
• Although they can be eaten raw, their strong flavor mellows with cooking.
• Rutabagas can be boiled and mashed or puréed.
• They can be roasted, baked or added to soups, stews, chowders and casseroles.
• Their flavor is compatible with sweet spices, such as ginger and cloves, and citrus flavors, such as orange and lemon.

Most rutabagas have pale yellow flesh. There is a white-fleshed variety that is not readily available.

Rutabagas are available year-round. Peak season is in the fall and winter months.

Choose rutabagas that are firm, smooth and heavy for their size. If they are coated with a layer of clear wax to resist moisture loss, the skin that is visible through the wax should be free of blemishes. For best flavor and texture, choose rutabagas about 4 inches in diameter. Avoid those that are soft or spongy.

1 pound rutabagas = about 2-1/2 cups chopped.

Rutabagas should be stored in a plastic bag in the refrigerator. They will keep for up to two weeks.

Wash rutabagas under cold running water. Peel them with a paring knife. Slice or cube them before cooking. Avoid overcooking rutabagas in order to retain their mild flavor.