Description

Rutabaga is a root vegetable that came about as a cross between a cabbage and a white turnip, but its leaves are also edible as a leaf vegetable. Rutabagas are smooth-fleshed, sharp-sweet when raw, mellowed by cooking.

Rutabagas can be pureed in soup or slivered into slaw, grated and gilded as little pancakes, steamed in dumplings, braised with sweet spices. Shred or julienne small new-crop rutabagas to serve raw and marinated in salads.