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Tuesday, October 18, 2005 

Chefs Transform the Unlovable Rutabaga

By Walter Nicholls
Washington Post Staff Writer

Is the Rutabaga your idea of gourmet food?

"You must erase your childhood memories. Rutabagas are fabulous, with terrific color and a flavor that no one can quite place," says chef and co-owner Patrick O'Connell, who also makes rutabaga gnocchi and rutabaga gratin and pairs rutabaga puree with loin of rabbit. "Buy a 100-pound bag of rutabagas. You'll never regret it," says O'Connell.
Advanced Rutabaga Studies Institute - Mentioned in Article.