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.)