To make roasted rutabagas, begin by peeling and cubing 1 rutabaga. Toss the cubes with 3 tablespoons olive oil, and add salt and pepper to taste. Spread the rutabaga cubes out on a baking sheet, and roast at 425 degrees Fahrenheit for 40 minutes. Toss the rutabaga cubes with 1/2 teaspoon apple cider vinegar and some chopped parsley, and serve.
To make mashed rutabagas, peel 2 pounds of rutabagas and cut them into large chunks. Place them in a large pot, and cover them with cold water. Add a few spoonfuls of salt to the pot, bring the water to a boil, and simmer for 30 to 40 minutes or until the rutabagas are tender. Drain off the water, and return the rutabagas to the pot. Use a potato masher to mash the rutabagas, creating a puree. Add 3 to 4 tablespoons of butter and a pinch of nutmeg, and stir well before serving.
To make rutabaga oven fries, peel a rutabaga and cut it into spears. Toss it with 1 teaspoon olive oil, 4 minced sprigs of rosemary, 3 minced cloves of garlic and salt to taste. Lay the spears out on a baking sheet, and bake for about 30 minutes at 400 degrees Fahrenheit.