Rutabaga is a bit of an underdog; it's one of the more overlooked root vegetables, but it is interesting and worth a try.
Availability & Origin
They are available year-round, but they peak during the winter. Rutabagas are grown in the Northern United States, Canada and parts of Europe.
Appearance & Flavor
With yellow tips and dark purple blotchy skin, rutabaga is mild and less bitter than the turnip. Their flesh is yellow with a firm, grain-like texture.
Storage
After slicing off the tops, peel the outer skin, slice it into cubes and then blanch. When stored in the freezer in a durable bag or container, it will last up to eight months. Placing rutabaga in your fridge's vegetable drawer, after rinsing them, cutting the tops off and placing them in a plastic bag, will allow them to last up to three months.
Ways to Enjoy
Roast them, boil them, steam them, braise them, or put them in a soup. When cooked, rutabagas are sweet like a gold potato. Speaking of, here's an interesting twist on French fries.
History
A Swedish botanist is credited with crossing a cabbage and a turnip in the 17th century to create the rutabaga, or "baggy root" in Swedish. In the 19th century, it made its way to the U.S.