The lowly rutabaga, or swede. It’s tougher than a turnip and a bit bitter. But it keeps for a long time, and while I don’t typically serve just roasted rutabaga, it’s an amazing addition to a medley of roasted vegetables.
It requires a bit of peeling — I take off not just the skin but also the fibrous layer just beneath it
@mxjohnson Mashed rutabagas (a/k/a neeps) are very tasty too and easy to make in an Instant Pot: https://foreignfork.com/instant-pot-rutabaga-mash/
@mxjohnson
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If you like Chinese cuisine: https://thewoksoflife.com/?s=Instant+Pot