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add fat back seasoning, some prefer to just add butter. Our family prefers rutabagas boiled, mashed, seasoned with a bit of sugar and served cold as a side dish.
Both are a good source of vitamin A and calcium. Turnips have only a trace of vitamin A and some calcium, but both have vitamins B & C. The greens from turnips are not only tasty, but have much nutritive value. Rutabaga leaves do not tempt the palate with taste, thus are not generally cooked.
A pound of fresh turnips or rutabagas yields:
93.9%