Flavor: Similar to the turnip and cabbage, as it is a cross between the two vegetables and a member of the largely popular brassica family.
Benefits: Rutabagas are high in Vitamin C, potassium, manganese and dietary fiber.
Storage Tips: Store in a very cool and slightly humid location, rutabagas will keep for months.
Cooking and Preparation: Can be used in place of turnips in any recipe. These are great roasted, boiled and mashed, like potatoes, or shredded raw into salads.
Mashed Cauliflower and Rutabaga
2 bay leaves 1 head cauliflower, prepped into florets 3/4 pound rutabaga, peeled and cubed into 1/2-inch dice 1/2 cup plain Greek yogurt 2 tablespoons unsalted butter 2 teaspoons chopped fresh thyme 1 teaspoon hot sauce 1/2 cup grated hard goat's cheese
Bring a large pot of salted water to a boil with the bay leaves and add in the cauliflower florets and prepped rutabagas. Cook until done, about 15-20 minutes. Drain the vegetables well and remove the bay leaves. Remove to the food processor and pulse until desired mashed consistency is reached, or until smooth. Return the mashed cauliflower and rutabagas to the large pot and cook over medium heat for 5-8 minutes to steam off the extra water. Do not brown. Remove the mashed mixture from the heat and stir in the Greek yogurt, butter, thyme, hot sauce and goat's cheese. Add a sprinkling of salt and pepper and serve immediately.