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.

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 ...

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?

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.

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 ...

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

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 ...