Rutabaga

Rutabaga : 2.3 - 2.75 lbs.  WIll come as either 1 unit or 2 smaller
The Rutabaga was created by Swiss botanist during the seventeenth century, through a cross between a cabbage and a turnip. Rutabagas are easier to prepare than many other root vegetables thanks in part to an easy-to-peel skin. Once the skin is removed, Rutabagas can be sliced, diced, or cut into wedges depending on the intended preparation. Often used in place of potatoes in Swedish and northern European dishes, the Rutabaga is boiled and then mashed or pureed, roasted and even eaten raw. Sautee onions, celery and carrots with diced Rutabaga for the base of a pureed Rutabaga soup. As an alternative to potatoes, cut a Rutabaga so it sits flat on a baking sheet and score the other side, a la “hasselback potatoes,” insert garlic and oil between the slices of root and bake. Rutabagas can be kept for months in cool, slightly humid conditions, and can be stored unwashed in the crisper of the refrigerator for up to two weeks. Prior to storing, cut greens at least an inch above the root if still attached.
Info from www.specialtyproduce.com