Rutabagas are coated with a thin layer of paraffin wax after harvesting to prevent the vegetable from drying out. Also known as a wax turnip, a rutabaga is a cross between a turnip and cabbage.
The yellow-orange flesh of a rutabaga is crisp and sweet. Rich in nutrients such as vitamin C, iron and vitamin B-6, rutabagas provide an alternative to prevent scurvy that's sweeter than citrus fruits. A rutabaga can be cooked through boiling, roasting, braising or steaming. Chefs must remove the peel and wax coating from a rutabaga before cooking. A small, paring knife works better for this than a vegetable peeler.