Stew, soup, fricassee, gravy: all of these are mellowed and richened in flavor by adding a pared and diced rutabaga. (A small turnip will work in a pinch, but is not so sweet.) No one needs to know your secret -- just accept the compliments with a sneaky smile.
I have a husband who swears he detests turnipy things, including rutabagas. He doesn't know a lot of things that happen in the kitchen, and he thinks I am Julia Child.