[eyolf]

Here in the north, Rutabagas and turnips were a multipurpose, foolproof crop. Turnips were eaten at every stage, starting when they were very small. Rutabaga greens are coarse and unappealing, but the roots are sweeter and keep very well through the winter. They are dependable even in years when cabbage fails.

My great-grandfather and great-grandmother were swedish, and grew lots of Rutabagas as they had been accustomed to eating them back in Sweden. Rutabagas were also used to make a form of sauerkraut by coarsely grating the roots. My family would season the Rutabaga kraut with Coriander.

I'm not personally fond of coriander, but did experiment with Korean Kim Chee using rutabaga to replace part of the cabbage. We cut it in small cubes, and enjoyed the texture.
The flavor is lost under the effect of the hot peppers.