How could you not like a Web site called Vegetarians in Paradise? There’s a nice, easy introduction to rutabagas, with nutritional info and directions for cooking, including the recipe below:
RUTABAGAS IN THE ROUGH
4 large rutabagas
1/4 t. salt
Water
1 T. extra-virgin olive oil
Dash of nutmeg
Salt and pepper to taste
Peel rutabagas with a vegetable peeler, and cut into chunks. Put them into a 4-quart (4 liter) saucepan, add the salt and about 2″ (5 cm) of water to cover. Cover saucepan, and bring to a boil over high heat.
Turn heat down to medium and cook about 12 – 15 minutes, or until fork tender. Drain, reserving cooking liquid. Using a potato masher, coarsely mash rutabagas in the saucepan, adding cooking liquid as needed for moisture.
Add olive oil and nutmeg. Season to taste with salt and pepper. Transfer to a serving bowl, sprinkle with a dash of nutmeg, and garnish with a sprig of fresh sage or herb of your choice. Serves 6.
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