Rutabagas, or "Swedes", belong to the crucifer family.

In the seventeenth century this vegetable variety was created when a Swedish botanist cross-bred a turnip and a type of cabbage.

While rutabagas can be eaten raw, most people prefer them cooked. Roasting mellows their flavor and produces a sweet, peppery flesh that makes for a delicious side dish.

Rutabagas are an excellent source of vitamin C plus a good source of potassium. They also contain cancer-fighting glucosinolates and dithiolthiones.

Look for rutabagas with tan skin and a dark purple crown, free of major scars and bruises. Rutabagas are hardy vegetable and store well. In the refrigerator, they'll keep for two weeks or more.