Cut off the ends of the rutabagas and use a vegetable peeler to peel away the skins. Slice the rutabagas into 1-inch cubes. (You will end up with about 4 cups of cubed rutabaga.)
Put the cubed rutabaga into a medium bowl. Add in the canola oil, salt and pepper. Toss to coat the rutabagas thoroughly.
Heat a 10-inch nonstick skillet over medium heat. Have ready a cover for this pan and ½ cup of water.
Add in the prepared rutabagas to the pan and spread them into an even layer to cook. Every 2 or 3 minutes, as edges begin to brown stir through the rutabagas and then spread into an even layer again. Cook them this way for a total of 10 minutes.
Add the ½ cup water to the pan and quickly cover. Steam the rutabagas for about 2 minutes or until they are fork-tender.
Remove the cover and increase the heat slightly to help quickly cook away the water. After the water cooks away, spread the rutabagas to an even layer again and cook them for 5 minutes more: stir through every minute or two to help all the sides brown and the moisture to cook off.
Remove the pan from the heat. Sprinkle half of the grated Parmesan over the home fries. Transfer them to a serving dish, and sprinkle the remaining Parmesan over the top. Serve the home fries while they're warm.
Yields 4 ½-cup servings
I used small rutabagas that I found at a winter farmer's market, locally grown. They were much easy to handle than the enormous rutabagas that I've seen at the grocery store, so if you can get your hands on smaller ones I really recommend it.