Storage: Let the dirt dry and brush it off, or wash lightly and let air dry. Trim to about an inch or so of the top, and trim some of the longer roots. Store in a cool (32 degrees F) humid place, like your veggie drawer in the fridge. In the right conditions they should last a few months.
Preparation: Cut off the tips and peel off the skin.
Taste: Raw rutabaga tastes milder than turnips though, almost like a carrot without sweetness. It's crisp, juicy, and just a tiny bit piquant. Cooked rutabaga is rich and sweet.
Nutritional Benefits: Rutabagas are high in vitamin C for immunity and potassium for heart and kidney health.