Roasted Rutabaga

Toss 1 large peeled and cubed rutabaga with 3 tablespoons olive oil, salt and pepper. Distribute the rutabaga on a baking sheet so that it is not touching – this way it will crisp up. Roast at 400 to 425° until golden and soft, about 40 minutes, depending on the size of your cubes. Remove from the oven and toss with 1/2 teaspoon vinegar, or some lemon and chopped parsley.

Note: Winter squash, carrots, potatoes and other root veggies can be roasted with the Rutabaga.

Mashed Rutabagas and Potatoes

Peel any thick skin or roots from the rutabagas, and cut them in large chunks. Peel the potatoes and cut into similarly sized chunks. Put the rutabagas in a pan of cold salted water, cover, and bring to a boil. Add the potatoes 10 minutes later — they need a bit less time. Simmer until very tender, 20 to 30 additional minutes. Drain, return to the pan, and heat gently for 2 or 3 minutes to dry. Mash the chunks with a potato masher or fork. Work in butter or cream with a generous grate of nutmeg. Taste, and adjust the seasoning.