Rutabagas are similar to turnips, which also puts them in the cruciferous vegetable family. Experts believe rutabagas may be the offspring of the wild cabbage and the turnip. They have a firm, yellow-orange flesh similar to that found in yellow-flesh potatoes. They're also more dense and sweeter than turnips, and contain less moisture. On the outside, rutabagas are half yellow-orange, half burgundy or purple. To add to their shelf life most rutabagas are waxed. This wax must be peeled or removed prior to cooking.

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I was looking thorough my vegetarian recipe book last week and I realise that Rutabagas do sell in our local market.Mostly ,Rutabagas sell in our local market are grown in Long Island.I bought a Rutabagas weight about 2 pound.I never cook this root vegetable but wanna to try and taste how it is.But,how should I cook this root?I still have no idea while I peel and removed the skin and cut in small piece first.Then I took a bite,it's really hard.I thought it will taste like jicama but not!!.The smell is quite strong ,it's like nutty flavor and if you eat daikon before,you should know how to describe it.I took the cut turnip and soak in cold water for an hour. Ahaaa!!.How about cook with sambal since I have ready cook sambal in the fridge.here.

I just scoop 2 tsp of homemade sambal in a wok and stir fried for 10 minutes but I realise these root is still hard and don't have water retention,so I add some water.I let it cook for another 10 minutes before adding seasoning,scallion ,pepper and shrimp.In US,the shrimp graded in number and count.Mostly they come from Thailand,China,Peru,Mexico and Ecuador.When the number going bigger,the shrimp size is getting smaller and vice verse.I used 26/30 count headless large shrimp.

Here is the recipe:

1 pc of Rutabagas ( 2 lbs)

10 pc shrimp

10 of pepper

2 stalk of scallion

2 tbsp of homemade sambal here

1 tsp of chicken powder

2 tsp of sugar

1 tsp of tamarind powder

200 ml water

It's not bad at all using sambal cook with it.I guess the sambal overtake the strong smell of these root turnip.After cooking for 20 minutes,the vegetable lost the hardness but still maintained the crunchiness.And after 2 days,these cooked rutabagas still have the same appearance.Usually we Asian won't use these root to cook our meal but give it a try,at least we can compare with our regular vegetable and root.