Thought to be a cross between a cabbage and a globe turnip, the smooth, heavy, pale yellow rutabaga has been a popular root vegetable in the South since it migrated from Europe with the early settlers in the seventeenth century. Small, relatively tender, and slightly sweet rutabagas can be boiled and mashed or simply cut into strips and blanched for salads, but since the more common large ones tend to be pithy and bitter, most Southern cooks prefer to bake them slowly with sweet potatoes, carrots, Vidalia onions, oranges, and other sweet ingredients in a casserole. Rutabagas are available year round, but winter is the peak season. They can be the dickens to peel, but are well worth the effort.
Place the rutabagas in a large pot and add enough water to cover by
Transfer the cooked vegetables to a food processor, add the orange,
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