Rutabaga

Rutabaga is a round, yellow-fleshed root vegetable with tan to purple-tinged skin. Its flavor is mildly sweet and earthy with a gentle brassica note, and the dense flesh turns tender and slightly creamy when roasted or mashed. Often sold waxed to limit moisture loss, it takes well to roasting, mashing, soups, stews, and gratins, and can be shaved raw for slaws.\n\nBred in northern Europe as a cross between cabbage and turnip, rutabaga became a staple across Scandinavia and the British Isles before spreading to North America. It thrives in cool climates and is widely harvested in fall and stored through winter.