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Valley Bounty: Rutabagas


Rutabagas are the ideal late winter fare; they stay crisp and flavorful all winter long in farm root cellars. Not to be confused with their turnip cousins, rutabagas are a sweeter, starchier and milder veggie. Their taste is appealingly earthy. Try tossing rutabaga cubes with oil and salt and roasting them until they’re soft and caramelized. Or puree steamed rutabaga with butter and milk, topping dollops with toasted nuts or grated Parmesan for a treat.

Valley Bounty is written by Kristen Wilmer of Community Involved in Sustaining Agriculture (CISA). Visit CISA’s website, www.buylocalfood.org, for more rutabaga recipes and cooking tips.

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