Rutabagas 

Rutabagas are larger, sweeter and more tan in color than turnips. Like other root vegetables, rutabagas are available in the fall and are believed to play a role in cancer prevention.

Because of long storage times (up to one month in the refrigerator), rutabagas are a good source of vitamins A and C, and some minerals including calcium, during the winter months.

Make sure you scrub them before cooking, but for maximum nutrition do not peel. Rutabagas can be steamed (30-35 minutes for 1 inch chunks), boiled (20-25 minutes for 1 inch chunks), baked (40-50 minutes at 400 degrees), or eaten raw. Try a winter slaw combining grated root vegetables with a lemon/oil dressing.

To make rutabaga chips: Deep-fry 1/8-inch thick slices in vegetable oil until golden brown. Drain on paper towels, season or serve with dip.

Recipe

Rutabaga Custard Pie - Harmony Valley Farm

• 3/4 pound rutabagas
• 2 large pears or apples
• 1 tablespoon maple syrup
• 1/2 teaspoon coriander
• 1/4 teaspoon ginger
• 1/8 teaspoon nutmeg
• pinch of salt
• 2 eggs
• 2 tablespoons brown sugar
• 1 cup half-n-half
• 1 nine-inch pie crust

Heat oven to 400 degrees. Peel rutabaga and cut into 1-inch chunks; steam or boil 20 minutes. Peel, core and quarter pears or apples; add to rutabaga and cook 10 minutes longer. Puree, then add maple syrup, spices and salt. In separate large bowl, beat eggs with sugar until thick. Stir in rutabaga mixture and half-n-half. Pour into crust. Bake 15 minutes, reduce heat to 350 degrees and bake 25-30 minutes longer, or until custard is set. Makes eight servings.