Rutabaga works okay pan-fried. (I got the idea from Dana Carpender's book, 500 Low Carb Recipes.) You just steam them, then pan-fry them in butter until they're brown on every side. I thought they were a bit sweet, but then, I've lost my taste for sweetness in savory dishes (although I still want my desserts to be quite sweet--go figure).

Next time I'm going to deep fry them just in the interest of time.