A close relative of the turnip, rutabagas are sweeter, larger, and more tan in color.  Also known as Swedes or Swedish turnips, they were one of the first vegetables grown by the early settlers.  They are high in carbohydrates, vitamins A and C, and some minerals, especially calcium.
Store at room temperature for up to one week or in the hydrator drawer of the refrigerator for up to one month.
To prepare, scrub vigorously with a vegetable brush to remove garden soil.  Rutabagas can be grated raw into a salad.  Or steam 1-inch chunks for 30-35 minutes, until tender.  Mash, top with butter, salt and pepper, and serve.  Rutabagas can also be mashed in combination with other vegetables such as carrots and potatoes.  Delicious!