I could post all kinds of scientific stuff about rutabaga here. Where it comes from, how it grows, what vegetable family it's in, etc. I won't. I will say this. If you have never had rutabaga it is one vegetable you want to at least try.
It is cooked the same way as other root vegetables. Potatoes, turnips and carrots. You peel, cut and boil. I like my rutabaga just about any way it is served. I don't love many (most) vegetables. I simply tolerate them. This one though I could eat on very regular occasions. Our favorite way is in a pot roast.
Google rutabaga and see all the ways you can eat this healthy veggie. Raw, boiled, fried, mashed and so on.
So, you went a bought one. Now you are staring at it and wondering, "Now what?" They can be stubborn buggers if you don't know how to peel and cut them properly. So here are some pictures to walk you through.
The first thing you will notice is that it is covered in wax. This extends the already very long shelf life of a picked rutabaga. (I've had them in my fridge for as long as three months and they are still good.) Grab a vegetable peeler and start peeling it off, working around the edges then the top and bottom. You want to make sure that the bottom surface remains somewhat flat.
This was also a very small rutabaga. No matter the size the same method works. Have you ever tried rutabaga? What is your opinion: Love or Hate?