Also known as rutabaga or Swedish turnip, this root crop
is a delicious winter treat. This very large variety has deep
golden-yellow colored roots that are sweet and rich tasting.
They are excellent when roasted, sautéed, baked, fried, boiled, mashed, and added to soups, casseroles, and stews. When raw they have a peppery taste and are typically grated into salads or coleslaw. In northern areas, they can be sown in the late winter for an early summer harvest. In warmer parts of the South, sow in August or September so that they can use the cooler autumn months for their growing season.