Developed by Vermont farmer John Gilfeather in the late 1800s and recently introduced at Greenmarket’s Windfall Farms stand, the heirloom root (which is actually a rutabaga, Gilfeather’s ...

Additionally, turnip stalks are a lighter, more vibrant green than rutabaga stalks ... or add them to a cozy soup. You can also eat the leafy parts of the stalks of each vegetable.

Many also associate it with feeding animals. Yet rutabaga soup is still popular in some Polish regions, mainly Kashubia: you make it with a goose stock, carrots, potatoes, rutabaga, and lots of ...

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 ...

or cream soup, they'll provide a richer, starchier consistency. Where turnip puree recipes often call for a potato to add ...

Also, the vegetables in the soup (specifically carrots and rutabaga) make for great baby food when cooked this way — they’re soft enough to mush and infused with all that Jewish penicillin ...