Rutabaga is a relative to the turnip however it has a
sweeter taste and more Vitamin A and C. The best rutabagas
are firm and have taut, smooth skin. They should be heavy
for their size and free of any wrinkles. To cook a rutabaga
you should always peel them to avoid the wax protectent.
Then cut off the stem end and cook them whole or cut into
chunks.
|
