They are not much to look at, but rutabagas are excellent sources of vitamins A and C and a great addition to hearty fall and winter stews. 

Look for a rutabaga with smooth, thick skin that is yellow to tan in color.  It should feel heavy for its size.  Rutabagas are easily stored in a cool, dry place for up to a month.  To cook, rinse and peel the skin with a paring knife, then cut into cubes and boil or roast.  They pair up well with strongly flavored meats such as lamb.

Get more rutabaga in your life with Roasted Root Vegetables or Celeriac, Rutabaga and Pear Puree.