Known as “Swedes” in the U.K. (from the old Swedish word rotabagge, meaning “root bag”), Rutabagas are the glamour girls of root vegetables. In addition to being better dressed, their flavor sharpness/sweetness levels put them between turnips and parsnips, shading toward turnips.
Treat them exactly as you would turnips, but with more assurance. Or as parsnips but with more respect. Bake, roast, steam, braise. They’re bitter if not cooked until tender. You can sauté them only after cooking them through in some other way. They’re excellent paired with apples in a gratin or mashed into a blend of other roots, and are fabulous in cream of vegetable soup. (From cheftalk.com.)