Rutabagas are beloved for their potent, earthy flavor that can become quite addictive. When boiled and mashed with butter and milk they develop a creamy depth of flavor that is sweet and punchy at once. You can also roast rutabaga wedges, or julienne and toss with carrots and fennel with a sherry vinegar dressing. Rutabagas are delicious cooked in soups with golden apples or braised with lemongrass and tossed with grains. The scent of cooking rutabaga can be strong and off-putting but their flavor is complex and satisfying.