Rutabaga

A cross between cabbage and turnip, the rutabaga is a humble cold-weather keeper that quietly outdoes the potato in some ways: more fiberThe part of plant foods your body can't fully break down — it keeps digestion moving. More → for steady digestionHow your body breaks food down into pieces small enough to use for energy. More → and healthier cholesterol, a good measure of vitaminA natural substance your body needs in small amounts to stay healthy, like vitamin C or D. More → C for immunity, and potassium for healthy blood pressure, all with fewer calories. Its flavor is mild and faintly sweet, turning golden and almost buttery when roasted.

Mashed with a little olive oil, roasted into caramelized chunks, or simmered into a winter stew, it offers all the comfort of heavier starches in a lighter form. Cooking also tames the gas-forming fibers that cabbage-family vegetables can bring.