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 If the rutabaga wasn't a childhood favorite, you should consider giving this hardy root vegetable a second chance. It has a slightly stronger flavor than a turnip, with a light peppery bite, and is believed to be a hybrid of the turnip and cabbage. Europeans call this vegetable a Swede or a Swedish turnip; in the U.S. it is often referred to as a yellow turnip. Under the thin skin, rutabagas have a yellowish-orange flesh that becomes even more intense when cooked. Blanching a peeled and cut rutabaga for about five minutes before adding it to a dish will minimize its assertive flavor. Also, to keep the flavor mild, take care not to overcook it. Rutabagas are usually sold with a wax coating over the skin (which must be peeled before cooking) to prevent moisture loss. Look for smaller rutabagas (the sweeter ones are less than four inches in diameter) with smooth unblemished skin. Rutabagas make for a great, simple side dish when mashed with fresh butter and salt, and are excellent added to soups and stews. Rutabagas will last about two weeks in the fridge and one week at room temperature. Recipes to try:
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