* WHAT IS IT? This white to yellowish root, with a light purple band around the top, is at its best from October to March. Some say the rutabaga is a cross between a turnip and a cabbage that was crossbred many centuries ago. Canola oil is made from the seed of the rutabaga plant.

* LOOK FOR: Firm and heavy roots. Avoid blemished skin or roots with soft spots.

* HOW TO USE? Give a sweet dimension to mashed potatoes by including a couple of peeled and chopped rutabagas to the boiling potatoes and mash together. Peel and julienne fresh rutabagas and add to a vegetable tray or grate and add to a salad.

* STORAGE: Rutabagas can be stored in a plastic bag in the refrigerator for up to two weeks. Can be stored in a root cellar for more than a month.

- Rana Miller-Weales

Rutabaga Waldorf salad

1/2 cup mayonnaise

1 tablespoon lemon juice

1 cup shredded cabbage

1 cup peeled, seeded and diced apple

1/2 cup peeled, coarsely grated rutabaga

1/4 cup raisins

1/4 cup chopped toasted peanuts

Salt and ground black pepper

Put the mayonnaise in a small bowl. Add the lemon juice, a little at a time, stirring until smooth.

In a large bowl, combine the cabbage, apple, rutabaga, raisins and peanuts. Add the mayonnaise mixture and toss to coat well. Season with salt and pepper to taste. Chill before serving.

Makes 4 servings.

Source: Farmer John's Cookbook by John Peterson and Angelic Organic (Gibbs Smith, $29.95)

Want to add a sweet dimension to mashed potatoes? Include a couple of peeled and chopped rutabagas to the boiling potatoes and mash together. Or peel and julienne fresh rutabagas and add to a vegetable tray or grate and add to a salad.