The recipe below is, to me, “all about Midwestern fall flavors.” It pairs rutabagas with maple syrup ... Try it with a Sunday roast sometime. It’s also perfect for a cold winter night.

The following excerpt is their recipe for Scalloped Rutabaga. The prairie turnip is a root vegetable that prairie Lakota and Sioux harvested for cooking and for trading with nations to the south.

Transfer to the oven and roast until the sausages’ internal temperature reaches 145 degrees and the rutabagas are tender, about 18 minutes. About 5 to 10 minutes before the end of cooking ...

Peel rutabaga and cut it into roughly ½-inch-by-1-inch batons. (No need to be too precise. The measurement is just a guide.) In a large frying pan, heat a little olive oil (enough to coat ...

Add the fire-roasted tomatoes ... so you can make the perfect veggie-infused dish. To make this recipe, start by picking up ...

Delicious, tender, hearty melt-in-your-mouth stew with oxtail, fresh herbs, red wine, and roasted rutabagas or turnips, carrots, and celery. Don’t want all the extras in a recipe post?

Try a few grated raw in a salad, mashed with potatoes, or in this Finnish pudding recipe from Gastronomica editor and rutabaga authority Darra Goldstein, whose passion for the much-maligned veggie ...

Cut the ends off the rutabagas and turnips ... so the turnips absorb a little more of the liquid. Recipe courtesy of American Flavor by Andrew Carmellini/Ecco, 2011.