This is a Rutabaga. It's a cruciferous root vegetable that is thought to be a cross between a cabbage and a turnip. While being very affordable (.89 cents a pound) it is also quite nutritious and delicious. It might be considered a winter vegetable but they are available year round in most super markets. Not many people know about this vegetable. It can be a little starchy and has a bitter undertone. Personally I like to prepare them like I would prepare mashed potatoes except I add some agave nectar to bring out the natural sweetness. You might be wondering what cruciferous means. It means that it contains anti-oxidants that may help reduce some forms of cancer. Other vegetable that are high in fiber, vitamins and minerals are: broccoli, Brussels sprouts, cabbage, cauliflower, chard, kale, mustard greens and turnips.
You can also slice the rutabaga really thin and drizzle them with olive oil and bake them at 350 for about 20-30 minutes for a nice rutabaga chip. Some people might dice them, toss them with garlic, herbs and olive oil and roast them in a 400 degree oven for 15-20 minutes or until golden brown. Roasting them makes them much sweeter. So next time your feeling a little adventurous in the kitchen pick up a few of these and experiment.
Chef Don
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