Rutabaga or Swede

Is one of the most confusing root vegetables.The misunderstanding of rutabaga starts with its name: in England, Australia, New Zealand, and India this vegetable is known as swede. Canadian and Americans call it rutabaga. In the US, unlike Canada, swede gets 3 more names: Swedish turnip, yellow turnip, and wax turnip. Finally in Ireland, where turnips are relatively unknown, rutabagas are called turnips. A similar name is given to rutabaga in Atlantic Canada.

Although related, rutabaga and turnips are two separate vegetables.

Swedes were known in England long before the introduction of potatoes. The origins of this root vegetable are not fully known;

Sweden, Finland, Bohemia (Slovakia), and even Siberia are claimed to be the motherland of rutabaga.

One thing is sure; the vegetable was popular all over Europe before the World War I. During the war, swede became a very affordable “last resort” food. After the harsh winter of 1916-1917 rutabaga gained a reputation of famine food; this period, known as “rutabaga winter”, no other crop was available and thousands of Germans were keeping alive eating swede and nothing else. Until these days, rutabaga has a bad reputation in Germany and is rarely planted or used in cooking.

Choosing

Rutabaga,

a cross between cabbage and turnip

is a root vegetable with yellow-orange flesh and purple skin. Unlike the turnip, rutabaga has smooth leaves and a large, denser root. When choosing the vegetable look for the one 4-6 inches (9-13 cm) in diameter, smooth, brightly coloured, with no blemishes. Avoid swedes with dull, woody skin. The vegetable should be firm and medium sized, since the larger ones can be tough. Do not hesitate to smell rutabaga, the stronger the scent, the stronger is the flavour of the vegetable.

Cooking

Because of its fresh sweet taste, rutabaga is great for eating raw; simply slice thin pieces and serve together with other vegetables. Another way to enjoy raw rutabaga is shredding it and adding to coleslaws.

Swede can also be boiled, mashed, julienned, cut in salads, or baked. Together with potatoes and carrots, rutabaga makes a great root mash.

Rutabaga keeps exceptionally well. Stored in the fridge, the root could be kept fresh for several months. Blanched rutabaga can be freezed for up to a month.

Rutabaga is a good source of vitamin C, fibre, folate, and potassium. Swedes are very low in calories.

Fun facts:

• Before pumpkins got widely popular in England and Ireland, swedes were carved out for Halloween (probably known as “evening of the hollowed rutabagas” at time) to make jack o’lanterns
• The leaves of rutabaga can be eaten as a leaf vegetable.
• “Rutabaga festival” is celebrated in Cumberland, Wisconsin on the weekend preceding the Labour Day. International rutabaga curling championship is an annual event happening on the farmer’s market at Ithaca, New York.
• Excessive consumption of rutabaga can be associated with hypothyroidism.

Text: Anya Sokolovskaya
Photography: Eric Gloutnay