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We really need to get some marketers to rebrand some of these veggies. You know how prunes were sassed up as the new "dried plums?" We need to rename rutabagas: purple flushed champagne-hued root, or something like that. You may or may now know it, but you love rutabagas. They're like the most delicious potatoes you've ever had, and they have bonus greens on top. Love them, love them. McClendon's gilfeather rutabagas at FnB have even gotten some recent love from Epicurious.
How to tell these apart from turnips and a cream soup recipe after the jump.