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One of my favorite ways to eat rutabega is mashed and mixed with mashed 
potatoes.  Boil the diced 'bega until it's soft, then pass it through a 
food mill.  It tends to be bitter, so blend it with a couple of boiled 
potatoes, also food-milled, and add a bit of the boiling water to smooth 
out the consistency.  Season as you would regular mashed potatoes.  It 
really jazzes up plain ol' mashed spuds!