A Prairie Home Companion from American Public Media

RCA script
Saturday, December 31, 2005
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Garrison Keillor: ...brought to you by RCA, the Rutabaga Council of America, representing America's most under-appreciated vegetable, rutabagas.

So many people confuse rutabagas with turnips. They're not alike at all. Rutabagas have a pleasant yellow-orange color, large friendly-looking leaves, and a smooth dense texture. Turnips are fish-belly white and purple on top like a bad bruise and have hairy leaves and taste brackish, like swamp water. Rutabagas are the root crop that any sensible person would prefer.

Rutabaga — it's suitable for any occasion. Rutabagas' firm yet impetuous flavor go well with Bordeauxs, Chablis, or even champagne. Use julienned rutabagas to clear the palate before dessert. Stir-fried rutabagas can bulk up any Chinese dish. Or how about rutabaga ratatouille. And instead of an olive in your Martini, why not try a rutabaga wedge.

Rutabaga— it's America's under-utilized vegetable.