Although it’s not harvest time yet, I’m getting myself prepared!  One of my favorite root crops is the lowly rutabaga.  This is a vegetable that is not especially well known, or appreciated.  Seen mostly in northern climates, the rutabaga may be referred to as a “yellow turnip”, partly because they may be mistaken for a turnip in areas of the world where turnips are not grown. They are also called “wax turnips” possibly because they are often sold covered in a wax coating to help preserve them during shipping and storing. 

Once cooked, you’ll see why the rutabaga is a desirable root crop in the waning days of autumn.  The color is beautiful!  Cubed and added to stews or pot roasts, the rutabaga brightens and gives the meal a decidedly up-beat flavor and color.  A turnip just doesn’t do the same!

My family always made a “Harvest Dinner” in the fall when the garden was done.  Very simple, but filling and delicious, we just threw whatever we had in a big pot and put it on the stove to simmer.  Our ingredients included a big ham bone, lots of onion, potatoes, carrots, and of course, a big rutabaga.  After school, we’d come home, walk in the house and know immediately what was for dinner.  There is no mistaking the aroma of rutabaga! 

Besides our traditional Harvest Dinner, I’m wondering if you good people have cooked rutabaga in different ways.  Possibly some side dishes that are a little unusual, or in salads perhaps?  I look forward to your ideas!