Five things you might not know about rutabaga

1. If the rutabaga wasn’t a childhood favorite, you should consider giving this hardy root vegetable a second chance. It has a slightly stronger flavor than a turnip, with a light peppery bite. It’s believed to be a hybrid of the turnip and cabbage.

2. Europeans call this vegetable a Swede or a Swedish turnip; in the United States, it is often referred to as a yellow turnip.

3. The rutabaga’s thin skin covers yellowish-orange flesh that becomes more intense when cooked. (Rutabagas are usually sold with a wax coating to prevent moisture loss, so the skin must be peeled before cooking.) To minimize its assertive flavor, peel, cut and blanch rutabaga about five minutes before adding it to a dish. Also, to keep the flavor mild, take care not to overcook it.

4. Look for smaller rutabagas — the sweeter ones are less than 4 inches in diameter — with smooth, unblemished skin. They’ll last about two weeks in the fridge and one week at room temperature.

— Food Network Kitchens