Kålrot

Kålrot, known in English as rutabaga or swede, is a root vegetable in the Brassica family. It is commonly classified as Brassica napus var. napobrassica, a large-root cultivar that originated in northern Europe in the 17th century as a cross between cabbage and turnip.

The root is typically round to oblong, with purple-tinged or brownish skin and pale yellow flesh. It has a mild, sweet, earthy flavor and becomes creamier when cooked.

Kålrot is a hardy winter crop grown in cool climates, including Sweden, Norway, Denmark, the United Kingdom, Canada, and parts of the United States. It stores well in cool, dark conditions for several months.

Culinary uses include boiling, mashing with potatoes, roasting, adding to soups and stews, or mashing with butter. It is commonly prepared with other root vegetables and can be pickled or used in gratins.

Nutritional profile: per 100 g, kålrot provides vitamin C, dietary fiber, potassium, and modest amounts of B vitamins. It is low in calories and fat.

History and names: In English, rutabaga is typical in North America, while swede is common in the United Kingdom; in Nordic languages, it is kålrot. The vegetable has a long shelf life and has been an important winter food in northern cuisines.