Here’s what sets these two often-confused root veggies apart. Fall is the season for brassicas—a plant genus that includes ...

“Don’t be afraid of rutabagas,” said Andrew Carmellini in American Flavor (HarperCollins). These “ugly, waxy, turnipy-looking” root vegetables may look unappetizing in the produce ...

While french fries are universally popular for good reason, potatoes aren't the only vegetable that can be made tasty via the ...

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 ...

It’s root-vegetable season, and if that doesn’t ... the heirloom root (which is actually a rutabaga, Gilfeather’s nomenclature notwithstanding) has a sweet flavor with a mild radishlike ...

Once pasta is perfectly al dente, use tongs to lift it out of the water and straight into the frying pan with the rutabaga, along with a little of the cooking water (scant ½ cup). This will cool ...

Vegetables are grown inside greenhouses in the early spring, then those young plants are distributed to farmers to be ...

For the radishes and carrots, try quartered turnips, diced rutabagas, parsnips, and generally any similar root vegetable. For the broccolini, broccoli or cauliflower florets make an easy stand-in ...