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utabagas vs. Turnips
Although rutabagas are often mistaken for purple turnips, they are different root vegetables. Rutabagas are sweeter, and when cooked, they have a creamier consistency than their turnip cousins.

Rutabagas are a little more yellow and oblong than turnips, which are whiter and rounder. They are usually larger then turnips (since large turnips can turn woody, they are usually harvested when they are small). Rutabagas range from about the size of a tennis ball to as large as your head, depending on where they are grown and when they are harvested.

Mashed Rutabagas vs. Mashed Potatoes
Mashed rutabagas can be a low-carb substitute for mashed potatoes. Although they are higher in sugar, they contain half the calories of mashed potatoes.

But why choose? You can actually mix the two and make mashed rutabagas with potatoes!

When are Rutabagas in Season?
You'll start seeing these fun root vegetables in October. They are harvested from October through November, but may be seen in the produce section of your grocery store well into March, due to their long storage life.

Those sold in regular grocers are often coated with wax, to increase their shelf life. So, be sure to peel the skin before cooking. If you get your rutabagas from the farmers market, they'll be wax-free and just need some good scrubbing before cooking.

Look for rutabagas that are firm and feel heavy for their size.

How to Store Rutabagas
If your rutabagas have the tops, remove them before storage. Be sure they are not bruised or damaged for longer term storage. They do well in cold places, like the crisper drawer of your refrigerator. You can wrap them in a cloth or paper towel in an unsealed plastic bag before putting them in the fridge. Don't wash them before storing, since moisture will encourage mold or rotting. They'll keep for 4 to 5 months this way.