Known for having a rich, creamy, yellow flesh and dark purple shoulders, rutabagas are one of the many storage roots that keep us fed all winter long. With a rich flavor similar to Yukon gold potatoes, rutabagas are amazing roasted, made into fries, pureed into soups, or simply sautéed in butter and garlic and enjoyed as is.

This sweet and creamy cross between a turnip and rutabaga is a New England heirloom, so precious to the area it has been declared the state vegetable. Compared to rutabagas, Gilfeather turnips have green shoulders, not purple, and they have a white flesh, not yellow. One big Gilfeather turnip is enough for a meal or two, definitely worth including in your roasted root medleys. Photo - Southern Exposure Seed Exchange