Rutabaga is a brassica crop grown for the large oval bulb it produces. It has a sweet and earthy taste and the bulbs are highly nutritious, with lots of vitamins and antioxidants. The crop can be ...

Refrigerate for up to 3 days. Let sit at room temperature for about 20 minutes before serving, or warm over low heat on the stovetop or in the microwave. Place the rutabaga and potato in a large ...

Peel rutabaga and cut it into roughly ½-inch-by-1-inch batons. (No need to be too precise. The measurement is just a guide.) In a large frying pan, heat a little olive oil (enough to coat ...

Developed by Vermont farmer John Gilfeather in the late 1800s and recently introduced at Greenmarket’s Windfall Farms stand, the heirloom root (which is actually a rutabaga, Gilfeather’s ...

The following excerpt is their recipe for Scalloped Rutabaga. The prairie turnip is a root vegetable that prairie Lakota and Sioux harvested for cooking and for trading with nations to the south.

This version of Tuscan vegetable soup is chock-full of hearty greens and winter vegetables such as parsnips and rutabaga. Add beans if you want to. The Parmigiano-Reggiano rind is key but not ...