Turnips and Rutabagas

These cabbage-flavored root vegetables, also known as Swedes or yellow turnips, deserve a place in your repertoire even if you think you don’t like them. They’re versatile and easy to cook, and are perfect when you’re tired of potatoes or carrots.

Preparing: Peel and leave whole (if small enough), or slice or chop as you like; rutabagas must be peeled with a paring knife because of their wax coating.

Best cooking methods: boiling, braising and glazing; puréeing

When are they done? When tender or very soft

Other vegetables you can use: turnips and rutabagas are interchangeable; otherwise, parsnips, carrots, kohlrabi