Odds are, you walk right by them every time you’re at the supermarket. Two root vegetable cousins—turnips and rutabagas—don’t get much attention. And that’s a shame.

The unsung pair may not measure up to kale or other nutrient-packed leafy greens. But when it’s cold outside and you’re hankering for mashed, baked, or roasted potatoes, give these guys a whirl.

One cup of cooked white potatoes has 130 calories, largely from starchy carbs. In contrast, a cup of rutabaga has just 50 calories; a cup of turnips has a mere 35.

Yet they can both stand in for taters...with a slight twist.

Turnips have a distinctive tang, which mellows when you cook them. Rutabagas—a cross between turnips and cabbage—have less tang and more sweetness. Both deliver a decent dose of fiber, vitamin C, and potassium.

How to turn them into savory sides?

Peel and chop into chunks a pound of rutabagas or turnips. Toss with two tablespoons of olive oil and ¼ teaspoon of kosher salt, then roast on a sheet pan in a 400ºF oven until caramelized and tender—about 20 to 40 minutes—stirring halfway. Mmm...

A tip from The Healthy Cook: Get yourself a serrated vegetable peeler—the kind with teeth—to help you shave off the thick skin with ease.

Time to turnip your oven and go rootin’!

Photo: Enlightened Media/stock.adobe.com.

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