Rutabaga

Rutabaga, also called swede or Swedish turnip in some regions, is a root vegetable in the Brassica family. The edible root is typically round to oblong with purplish skin and yellow flesh. It is Brassica napus var. napobrassica, a cross between cabbage and turnip, and is grown as a cool-season crop with good winter storage properties.

Origin and history: Developed in Scandinavia or northern Europe in the 17th century from a cross between cabbage and turnip, rutabaga became a staple winter crop across parts of Europe and North America. The name swede derives from Sweden, while rutabaga is common in North America.

The root is usually 7–15 cm in diameter, with rough skin that may be purple-tinged and flesh that is yellow to orange. It has a mildly sweet, earthy flavor; younger roots are sweeter and more tender.

Cultivation and storage: Rutabaga tolerates cool climates and well-drained soil. It is harvested in fall and stored through winter in cool, humid conditions. Flavor often improves after frost.

Culinary uses and nutrition: Rutabaga can be boiled, mashed, roasted, or added to stews and soups. It is often prepared like potatoes. Nutritionally, it provides fiber, vitamin C, and potassium, is low in fat, and may be consumed with the skin after cleaning.