I've seen these waxy-looking globes in the supermarket, but I never really thought twice about them. To me, they've always been among the produce items I always ignore." (Other items in that category include celery root and kohlrabi.) But recently, on the menu of a local restaurant, I noticed "Triple seared black angus beef with wild mushrooms and Madagascar vanilla bean-rutabaga puree" and that sparked my curiosity.
Just what IS rutabaga? Is it worth trying? Have I been missing out on something good? If I were so inclined, how would I make Madagascar vanilla bean rutabaga puree? And, besides beef, what food would you serve it with?