You've heard of it, sure, because the name is totally hilarious, but chances are you've never actually tasted a rutabaga, and you've certainly never cooked one.
A cross between a cabbage and a turnip -- which translates, basically, to a bitter carrot -- it's often fed to livestock here in America just as much as it's featured in soups and stews. But as eating seasonally becomes more and more desired, so will this lil' up-and-coming root vegetable. Get in on it with these six entry-level recipes!
(And, just so you know, it's in season right now.)
Lighter and sweeter than your typical potato gratin, it could make a perfect side dish to your typical potato gratin. Recipe here
Basically any vegetable can be chipped
. Recipe is here
Fun fact: old French and German folks might shy away from the rutabaga because it's associated with food shortages during the World Wars. Can't hate fries, though. Recipe is here
An easy, Paleo-friendly recipe. Our suggestion: add bacon because that's how this diet works. Recipe here
Between the root vegetables, cheddar, chipotle-adobo, and hoppy brew, it's a veritable symphony of flavors. Click here
To be honest, the rutabaga kind of takes a back seat to the slow-braised lamb shank, but the sturdy root holds up to bold flavors. Get the recipe here
Carrie Dennis is an associate editor for Thrillist and eats a rutabaga a day. Follow her on Twitter: @CarrrieDennnis.