Rutabagas are slightly sweet, but with a perfect balance between sweet and savory. They are a natural to serve alongside savory mashed potatoes and any kind of savory meat with gravy. They balance the flavor profile of the plate. This is also why they are so good in totiere, pasties, and the above mentioned hash. Again, I like to add just a touch of brown sugar, butter, and finely ground black pepper to accentuate the natural flavor of the rutabaga. I used to think that after the dressing, my favorite side at Thanksgiving was the sweet potato. But I have since changed my mind. Yes I love a moist and juicy turkey, and the dressing is still my favorite side. But after the dressing, rutabaga is king. I would almost say that rutabagas are better than acorn squash, and I love acorn squash. The flavor is complex, a cross between turnip, radish, & cabbage. It's just plain deliscious.
Seeeeeeya; Goodweed of the North