Wash the rutabaga thoroughly
Peel the tough outer skin
Trim off the ends
Cut into even slices, cubes, or wedges
Remove any woody or damaged parts
Boil until tender, about 20 to 30 minutes
Steam until tender, about 15 to 20 minutes
Roast with oil, salt, and seasonings at 400°F to 425°F until browned and soft
Mash after boiling or steaming
Sauté diced rutabaga in a pan until browned and tender
Add to soups, stews, or casseroles
Season with butter, salt, pepper, herbs, or spices