Rutabaga is the Rodney Dangerfield of the vegetable world. It gets the least respect. It is however a very flavorful root vegetable of the Brassica family. It has a nut like flavor that when roasted is enhanced. It is used as a vegetable and can be boiled, baked, stewed, fried and it is a good vegetable used with other root vegetables. A unique way of using rutabaga is pureed and added to a souffle.  

Select rutabaga that are firm, smooth skinned and medium size, 3 to 4 inches in diameter.

Allow 1/3 to 1/2 pound fresh rutabaga per person. Store rutabaga, unwashed in a cool dark place, preferably under refrigeration. 

Yield:
1 medium rutabaga or about 450 g/1 lb for 4 people in stews or soup.

Nutrition: 
28 Cals/ 3 1/2 oz. raw, 44 Cals/3 1/2 oz. cooked. 

Optimum temperature 45 degrees at relative humidity of 90-95%.

Here are some good sites for more information on rutabaga.
http://osu.orst.edu/food-resource/v/rutaba.html

Here are some good rutabaga recipes:
http://www.geocities.net/~recipelu/rutabaga.html