Rutabaga and turnip are root vegetables that often get confused due to their similar appearance. However, they differ in ...

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 ...

Check your pantry for olive oil, salt, and pepper. Preheat the oven to 425 F. Cut the ends off of the rutabagas and peel them. Cut thin slices into the top three quarters of each rutabaga ...

To get the full benefit of the dish, you should not cut out the cream, however. When shopping for a rutabaga, choose one that is firm and heavy. It will probably have wax on the skin, which will ...

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 ...