The rutabaga could do with a name change. It's not the prettiest of vegetables but its appearance isn't nearly as unattractive as its name.
The root vegetable is related to the turnip and shares some of its physical characteristics - it's heavy, solid and sturdy. It's often called a Swedish turnip (because it's believed to have originated in that country) or the yellow turnip (because the flesh is pale gold). It's considered a nutritious vegetable, providing vitamins and dietary fibre.
Although the entire rutabaga is edible (including the leaves), it's usually peeled before being cooked. The flavour is surprisingly sweet and mild for something that looks so lumpish. It's delicious roasted. Cut the rutabaga, skin and all, into wedges, toss with olive oil, sprinkle with salt and pepper then cook at 200 degree Celsius until it's tender enough to be pierced with a fork.
For rutabaga mash, boil the peeled root until tender, mash and mix with plenty of butter (not healthy, but delicious), salt and pepper.
It also makes a delicious salad: peel the rutabaga, cut the root into fine julienne (a food processor is helpful here) then mix with lemon juice, extra-virgin olive oil, chopped parsley, julienned carrot and salt and pepper to taste.
