Take rutabaga for the sake of potassium and Vitamin – C. It ceases to be a punishment even on fall menus as rutabaga tastes good with salads and soups and can turn out to be very exotic in a dish like, Rosemary Cod with Vanilla-Scented mashed rutabaga. The Washington Post rolls out experiences of few chefs eith rutabaga who cook it with shrimp stew and lobster. So, instead of isolating this hybrid of turnip and cabbage on the fall menu it can be creatively paired with seafood.
