If you’re not quite sure how you feel about turnips and rutabagas, try either of them steamed, mashed, slathered in butter, and topped with coarse salt and fresh pepper. If that doesn’t convince you to love these humble root veggies, here are three more reasons:

1. They’re a rugged and resourceful veggie. Both rutabagas and turnips are cold-hardy and easy to grow. That means they’re commonly offered in winter CSA’s and are cheap to buy. They’ll also keep for months when stored in a cool, dark place such as a refrigerator or cellar.  

2. They’re versatile.  Rutabagas and turnips can be stirfried, roasted, pickled, or steamed (by themselves or with potatoes). Turnips are also great raw with a dip or grilled. Try sauteeing turnip greens or tossing them in salads or soups.

3. They’re complex in flavor. Technically, rutabagas are a cross between a cabbage and a turnip. They’re sweeter and denser than turnips but share a bit of that bitter taste. Because of their complex flavor, they really don’t need more than butter, salt, and pepper (I might be biased because that’s how my mother always served rutabagas). Try turnips finished with herb de provence or thyme. 

4. They’re good for you. Rutabagas and turnips are low in fat and high in fiber and nutrients, and like other orange and red vegetables, rutabagas are particularly nutritious. 

How to prepare mashed turnips or rutabagas

• Wash, peel, and dice the turnips or rutabagas. 

• Place veggies in a steamer basket with at least 1” water underneath. Bring to a boil and then turn down and steam on medium heat for about 10 minutes, or until soft and tender. 

• Drain and partially mash the veggies. It’s nice to leave some pieces unmashed for texture. 

• Top with butter, coarse salt, and fresh ground pepper to taste. For turnips, finish with a small-palm of herbes de provence or thyme if using.