Rutabaga is actually not a starchy vegetable, and it is very nutritious, with a goodly amount of beta-carotene and some other nutrients. The most difficult part of preparing them is peeling and cutting them up, as they tend to be VERY hard.
However, once they are cut up into cubes and boiled or pressure cooked, they can be mashed with a lot of butter and seasonings (allspice, salt, pepper) into a really delicious dish. (OK–I guess that it’s an acquired taste, but I acquired it as a child, luckily.)
Personally, I really look forward to the winter Rutabaga season.