I can only get rutabegas coated in wax here. So I must peel them. I have never seen them at a farmers market and my soil has way too much clay for any root veggie to do well.
I will slice off both ends then use my knife to peel off the wax coating. I will then cube it up and boil in chicken stock (if I don't have stock, I add a boullion cube to the water). The chicken stock gives it some wonderful flavor and I save the cooking stock to use in soups.
I then dump the cooked bega in my food processor, add a pat of butter and some pepper (usually does not need salt due to the chicken stock). Turn the food processor on and while it is running I pour in some heavy cream. It is to die for. And no, it is not diet friendly but boy, it can't be beat. I serve with any kind of roasted meat but I especially like it this way with meatloaf.
And to me, beef stew is not beef stew without some chunked bega in it. I will have to try baking or roasting it. I bet it really brings out the natural sugars in it.