When you are ready to use the rutabaga, trim off the neck on the top. Cut the vegetable lengthwise in halves or quarters so it is more manageable to handle. Trim off the exterior skin using a paring knife.  You’ll find the flesh to be a beautiful golden color, firm and crisp.  They can be eaten raw, boiled, stir-fried, roasted, baked and braised. Elizabeth Schneider wrote, “There is really just one way not to cook it: in lots of water for a long time—the method that is common in many English and American kitchens.” Perhaps this cooking method is responsible for turning up many noses over the years. If you overcook rutabagas, they will quickly go from tender, sweet and delicious to mushy, strong flavored and stinky.  However, their flavor will mellow when cooked properly, and you might even pick up some hints of sweetness.

Rutabagas are often used in soups, gratins, roasted root mixes, and root mashes, but can also make a really nice winter salad or stir-fry.  You can also enjoy rutabagas raw. Shredded rutabaga can be added to fall slaws and salads. Rutabagas pair well with butter, cream, ginger, lemon, nutmeg, parsley, sage, thyme, apples, pears and other root vegetables. They make a delicious addition to winter soups, stews, and pot pies. They pair nicely with pork chops and ham, but also complement beef and poultry dishes equally as well.