They can be kept for months in cool, slightly humid conditions, and can be stored unwashed in the crisper of the refrigerator for up to two weeks. Prior to storing, cut greens at least an inch above the root if still attached. Sold by the pound.

Rutabaga is an underrated storage vegetable. Incredibly popular in Sweden because of its superb versatility and hardiness. Its flavour is a mix of cabbage and turnip with slightly less peppery notes. Consistency of a potato and with beautiful golden yellow, board line orange colouring. They offer around 25% of the recommended daily amount of vitamin C and are a good source of vitamin A and Iron. Making it a great and healthy veggie to have on hand.

The colder months are all about resting our digestion system and the best way to achieve this is to eat warming cooked foods. Highly recommend adding this vegetable into almost any winter meal. Try them dice up and added into any soups and stews. Rumour on the block is, no moose stew is complete without rutabaga. They are great mashed with butter, add alongside potatoes in gratins or create fries out of them. Roasting them brings out their natural sweetness. Try alongside your mirepoix and they work great when cut into a hasselback. Perfect as a side dish or toss into winter salads. You can eat them raw, similar to a jimca or kohlrabi, sweet and juicy.