"Rutabaga is a root vegetable that is similar to a turnip, but it has a sweeter flavor. It's fiber-rich and also high in vitamin C. While rutabagas can be mashed, they can also be roasted or used in soups and stews since the vegetable retains its texture even after long cooking times. This means rutabaga won't turn mushy or unpleasant when cooked (correctly) in a Crock Pot or Dutch oven along with other root vegetables in your pot roast."
"If you want to add rutabaga to your pot roast, you can follow the same instructions the recipe recommends for the addition of potatoes. However, keep in mind that rutabaga takes 10 to 15 minutes longer to cook than potatoes. If you want a softer veggie, include it with the other ingredients when you put your roast on to cook. To avoid an overly mushy veggie, cut the rutabaga into 1-inch chunks - anything smaller and it may soften too much as it cooks."
Rutabaga is a root vegetable similar to a turnip with a sweeter flavor, high in fiber and vitamin C. It can be mashed, roasted, or used in soups and stews because it retains texture during long cooking. Rutabaga absorbs broth flavors like potatoes and can substitute for or complement potatoes to increase fillingness and nutrition. The vegetable adds sweet, earthy notes that balance rich, fatty beef. In a pot roast, rutabaga needs 10 to 15 minutes longer to cook than potatoes. Cutting rutabaga into 1-inch chunks prevents mushiness, or add vegetables near the end of slow cooking for firmer texture.
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