Rutabagas can be cooked like potatoes, roasted whole
and then split open and served with butter, salt and
pepper. Alternatively, peel and cut them, season with
salt and your favorite spices, toss with olive oil and
cook on a baking sheet in a single layer. They are moister
than a potato and have a creamy interior when roasted
whole. Boil or roast and then mash with other root vegetables,
as a substitute for mashed potatoes.
When you bring home, remove the greens, if still attached.
Rutabagas can be stored for several days, but their
flavor is the sweetest when used as soon as possible.