Valley Bounty: Rutabaga
Thought to have developed as a cross between turnips and cabbage, rutabaga is a stalwart winter storage crop that is often overlooked for its more famous cousins. Milder than turnips and less starchy than potatoes, cooked rutabagas have a golden color and a mild sweetness that can help alleviate late winter root vegetable fatigue. Try them mashed with a pinch of salt, black pepper, and some caramelized shallots, or dice them and roast them with olive oil and a little chili powder.
Valley Bounty is written by Brian Snell
This short article from a University of South Carolina project has some interesting info on the relatively young rutabaga’s history.