Rutabaga? Who has recently seen it on their plate? Probably very few of us. It doesn't enjoy much popularity or recognition, quite unlike in Norway. There are many reasons to bring this forgotten ...

The following excerpt is their recipe for Scalloped Rutabaga. The prairie turnip is a root vegetable that prairie Lakota and Sioux harvested for cooking and for trading with nations to the south.

“Don’t be afraid of rutabagas,” said Andrew Carmellini in American Flavor (HarperCollins). These “ugly, waxy, turnipy-looking” root vegetables may look unappetizing in the produce aisle ...

Creamy sauces like an easy alfredo sauce complement ... make the perfect veggie-infused dish. To make this recipe, start by ...

Try this spicy swede soup with ginger on cold nights. Perfect for the whole family, add some gluten-free bread top dip with.

Peel rutabaga and cut it into roughly ½-inch-by-1-inch batons. (No need to be too precise. The measurement is just a guide.) In a large frying pan, heat a little olive oil (enough to coat ...

Cut the ends off the rutabagas and turnips ... so the turnips absorb a little more of the liquid. Recipe courtesy of American Flavor by Andrew Carmellini/Ecco, 2011.

Try a few grated raw in a salad, mashed with potatoes, or in this Finnish pudding recipe from Gastronomica editor and rutabaga authority Darra Goldstein, whose passion for the much-maligned veggie ...