We're guessing you don't cook with rutabagas often, but there are so many good reasons to give this overlooked root vegetable a chance. Rutabagas are actually a cross between a turnip and a cabbage, which is pretty obvious when you cut into one and experience that distinctive smell. Eaten raw, they are slightly bitter but mostly mild. And even though rutabagas look large and intimidating, cooking them is easy. Simply remove the skin with a sharp vegetable peeler, chop them up and cook them like you would any other root vegetable—roasted, boiled, sautéed and more. F&W's guide to this underdog ingredient includes amazing recipes for every season.

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Rutabaga-and-Cabbage Slaw with Mixed Seeds
Food & Wine’s Kay Chun tosses her crisp slaw with a tangy, chive-studded buttermilk dressing and an array of toasted seeds, creating a dish that’s rich but healthy and totally addictive. Slideshow: More Rutabaga Recipes 
The root vegetable rutabaga may look intimidating, but this cross between the cabbage and the turnip is an excellent base to many hearty meals. Here, our favorite rutabaga recipes, from spicy scalloped rutabagas with parsley to hand pies with pear and rutabaga.