Without a Recipe: Rutabagas

The rutabaga is a root crop that may have originated from a cross between the turnip and the cabbage. Earthy and bittersweet, you’ll love them roasted, mashed, pan-fried or layered into a creamy gratin.

• Peel and steam or boil until tender, then mash until creamy with butter and cream.
• For crispy oven fries, peel and cut into matchsticks, then toss with olive oil and smoked paprika and roast at 450 until crisp.
• For a creamy gratin, peel and cut into the thinnest slices possible, then layer with minced garlic, salt, pepper, and cream and bake at 350 for an hour.
• Sesame roasted rutabagas are one of our favorites–peel and cut into 1/2″ cubes. Toss with toasted sesame oil, salt, and sesame seeds and roast at 450 for 12-15 minutes until crisp and caramelized.