Have always loved Rutabaga, always put it in my beef stew :)

I have to try this soon... I believe I heard somewhere that putting it in the microwave for a few minutes makes it easier to peel. Anyone know for sure?

Every time I see rutabagas I think of Green Acres and it makes me smile! : )

I bought some last night.. have no idea what to expect. Is it sweet? or starchy? How big of cubes did you cut it into to roast?

I just use a regular potato peeler to peal it, the slice or chop as needed.
I just tried jicama last night and made jicama hash browns. They were really great.
I like rutabagas and jicama better than turnips. Milder.

I make the rutabaga into fries, haven't tried it cubed yet. It has a taste of cabbage but my mind thinks of it as a french fry so I overlook it. It's tasty and with a hamburger patty for dinner, I'm in heaven.

OK, I admit it. I was wrong.:o Went back to my sheet and it says all potatos. Don't know why I was thinking root veg (must have been the beets). Oh well, still learning the ropes.

I've done them at the bottom of the crockpot with a pork roast that has an herb rub on it, they are DELICIOUS!!! Soak up the juices of the meat like potatoes but with a slightly different flavor.

Did you know that beets are also not allowed? Wasn't sure if that's what you were talking about :P

don't think I have ever seen a Rutabaga before. I will have to check them out.

I just looked up what a rutabaga looked like, and I've seen it, but passed it over many times. :) I just love how IP forces us to look at and adjusts our taste buds to like these different veggies. What a great diet plan! :)

I bake my rutabaga fries at 375 - 380. Length of time depends on how large/small they are cut. Spray them with either Pam or EVOO in a spray bottle, and sprinkly salt or herbs on them before baking. Also, I don't find them difficult to peel, but cutting/slicing them up can be challenging. Usually have my VIP do it!

Mandi85 - You can cube them any size, but of course the bigger they are the longer it will take for them to cook through.

I think they taste a lot like sweet potatoes. Looking forward to trying the bisque now that the cooler weather has arrived.

Like DizzyJean I just use my veggie peeler.

I love rutabaga and turnips chopped into little squares, mixed with other veggies like celery root and fennel bulb and roasted on a foil lined cookie sheet until soft. Then I pack the mix tightly into muffin tins (spray with PAM first) and pour egg substitute in. Bake at 350 (I hate to say till done but I've never timed it). OH MY OH MY, it's a lovely way to eat the veggies. They come out so sweet that I'm probably cheating....

Tried rutabaga fries last night - yummy! I sliced 1/2 of a rutabaga into french fry size strips, boiled them about 5 minutes, dried on paper towels, put on parchment paper, spritz w/ EVOO, add salt/seasonings, and roast at about 425, turning once. (Was afraid if I did not boil, they would be done out the outside before cooked through.)

Have some left (big rutabaga), so tonight I'll try mashing them!

To me, it had a faint radishy taste, but still wonderful!