On Fri, 2 Dec 2011 06:42:33 -0800 (PST), Kalmia > wrote:

>I've had one around here since the Year Gimel......thanks.

My German grandmother used to boil them and mash with an equal volume of
potatoes, then serve with beef or lamb. I still love these, and made a batch
just last weekend. You do have to be judicious in incorporating butter and
cream, though, because the rutabagas retain a lot of water.

I also like to cut them into 3/4 inch cube, par cook, and then incorporate them
in a stir fry veggie mix. They provide a nice flavor counterpoint to many other
vegetables.

-- Larry