The root of the mystery

In my produce box this week, I received some large, whitish root vegetables with whom I am not acquainted. I suspected that they were turnips, then further investigation suggested they might be rutabagas. Even further investigation revealed that rutabagas are turnips! Who knew?

Anyway, the next challenge is how to prepare them. Luckily, my supplier has a recipe search engine that provides many recipes for many vegetables. I have only used one of them so far, for the bok choy, but that was a definite success, so I trust them. Conveniently enough, many of the recipes involve other vegetables and fruits that came along with my rutabagas; yams, carrots, and apples. Some of them involve maple syrup, too. Yum.

I doubt I will get to making anything from my rutabagas until next week, because Grant is leaving on Wednesday for Quebec City (which, incidentally, is where my rutabagas are from. Which also makes me wonder how committed my supplier is to the concept of "local", but that is another question for another day.) But one of the advantages of rutabagas (and most winter vegetables) is their ability to be stored. So store them, I will.

In the meantime, if you have any killer rutabaga recipes to share, please do so!