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.