Here's the rutabaga, sometimes called yellow turnip or horse turnip. they have a great sweet and rich flavor. they are covered in a waxy coating that keeps them fresh all winter long. they actually get sweeter as time goes by.
Rutabagas are a VERY firm/tough veggie. They are the somewhat hard to cut so be careful. First remove a slim slice from the top and bottom. This will give you a firm and smooth place to set down on your cutting board.
Slowly work your way around the rutabaga slicing off thin pieces from the top down about a third of the way. Turn the turnip and repeat until you have gone all the way around. then turn the turnip upside down and repeat. finally you will have some little pieces to trim from the sides.
This si what it will look like when you are done.
Carefully place the knife 1/3 of the way in to the turnip and place the heel of you hand on the back of the blade to help you press down and cut through the turnip. Make sure no fingers are in the way.
Repeat until cut into thirds. lay these on their side and repeat the process.
You will end up with 27 largish pieces that are the perfect size to cook well. Put these aside for later. You will add them and the other root vegetables to the pot exactly 25 minutes before the roast will be done.
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