NOT THE CAR SILLY, THE VEGETABLE !!!

Rutabaga is a vegetable that often gets overlooked. I put it into the category of the land of the misfit vegetables...you know, Lima beans, Brussels sprouts, broccoli, and the like. These are vegetables that get shot down before they even have a shot. These are the earthy, deep flavored vegetables that so many stay away from because they were never prepared with the love and care they need and deserve.

I personally love the flavor of the rutabaga. It's earthy, turnip-y, hint of a beat flavor is both innocuous and compatible. The texture is kind of like squash, but a bit more fibrous in my opinion. I don't mean this in a bad way at all, it's not like splinters ripping into the roof of your mouth, but, instead, the fibers provide a different chew to the vegetable.

 Honestly, there are fewer things that need less preparation. All that really needs to be done is peel, dice and roast. When it's tome to serve the vegetable delight, you can puree with butter and salt, or simply heat saute fashion with butter and salt. 

It can go with fish, or game, poultry, or beef. It can hold up in a stew, or be proudly presented on it's own.

The name itself is distinguished and unique. It's yellow color when it's raw, and the deepening of both color and flavor as it bakes to perfection. 

So please consider the rutabaga this holiday season. It's the gift that keeps on giving. The bega is your friend.