I think steaming is ideal, but also not that interesting. I’m a fan of steaming rutabaga with cauliflower and then pureeing it all with oil and garlic and salt and pepper like mashed potatoes. I’ve also roasted them a few times, but my oven sucks, so not often. Otherwise, I sautee/fry fairly thin slices of it like home fries. I think boiling in general isn’t the best since you lose nutrients. Pre-boiling has never really occurred to me, but I guess if you’re working with a bad knife, it could be hard to cut up a rutabaga. Depending on where you live, you can probably get a decent-ish chef knife for fairly cheap.