I remember Rob telling me that I can slice it thin and put it on a sammich. But what else can I do with one? I never had one and purchased one today. How do you guys cook them?

Cube them and simmer until tender.

Use water or broth. Butter or bacon grease to season.

Eat them as is or mash them like potatoes.

^^^mashed ‘begas! Yum

Wonderful Wife uses them cubed as part of the filling in Pasties. Excellent!

Moosetrot

That would be a wonderful filler, Moose.

I just peeled it. Smells much like a turnip! That nice peppery touch. I have steaks for the grill, should be a nice compliment

Remembah....buttah.....the secret to life.

I won’t have a kitchen without real butter!!!

I think you will have a great supper with them. Bacon grease is always good too, I often use both when cooking. Just the right amounts. They both season the dish together in their own unique ways.

Have fun

I make this about every two or three weeks, it’s a family favorite and it’s delicious.

Lugnut I have everything except parsley. I’m sure I can do this without and it’ll be great! I may just wrap it in buttered foil and poach on the grill along with the steaks

It might not get tender if wrapped up. It's got to bake at high heat for the suggested time to get tender and I like to bake it until it's browned a little but not dried out.

It can be a pain to process, rutabagas are tough, but I think it's worth it.

They are awesome "smashed" with butter and S&P after boiling. I love them in a roast with carrots and taters too. I tend to eat most of them raw though. Good stuff and I hope to start pulling some from the garden in a week or so. And who is this "Rob" dude?

Apologies; Uncle Rob

Genetically they are a turnip B.napa X Cabbage B.oleracea cross. So you get the best of both. Turnip root with the cabbage sweetness.

Like all brassica they taste sweeter the more cold exposure they get.

I like them cook em just like potatoes .

If anyone is looking for a favorite variety to grow give gilfeather turnip a try. It's a rutabaga in spite of the name and it has a interesting back story to it as well.

It's the best and easiest to grow of the half dozen or so that I've tried over the years. Also the prettiest in both leaf and root.

Manuel is the alias I am using this week for legal reasons.

Idk why you didn’t let me know this during the Heist

Mash it up, throw in a bit of butter and a couple of tablespoons of brown sugar.....done deal!