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Rutabaga are best in the late fall, after frosts are regular
October 20 - November 30

This is essentially a large dense turnip. A team player, rutabaga finds its most comfortable home in stews, roasts, soups, mashed root vegetables, and stuffing.  

It's less watery than turnips and teams especially well with potatoes, carrots, parsnips, beets, and winter squash, notably as a mash.

One of the tastiest and most simple things you can do with rutabaga is to roast it. First, peel and cube two large rutabagas. Toss with 5-6 tablespoons of olive oil, then coat with salt and pepper. Place on a baking sheet and roast about 40 minutes at 425 degrees. When soft and golden, remove from oven and toss with a small amount of apple cider vinegar (about a teaspoon) and chopped parsley.  You could also add thyme, rosemary, or sage.