A root vegetable that is larger and stronger in taste compared to the white turnip. Rutabaga has a yellowish color and is usually larger in size. It has a purplish hue around the stem, and the skin can feel slightly velvety. It is also known as swede or Swedish turnip.
In the vast realm of the cabbage family, a humble yet remarkable plant takes its place—the rutabaga, affectionately known as the Swedish turnip or Swede. With an intriguing subterranean transformation, its stem swells beneath the earth’s embrace, yielding a substantial and succulent root of vibrant orange-yellow hue. This unassuming vegetable boasts a nutritional prowess, outshining its white turnip counterpart with higher levels of vitamins A and C. Flourishing in cooler climates, the rutabagas savored within the United States predominantly find their way from the neighboring lands of Canada. The versatility of this earthy gem knows no bounds—it can shine as a standalone vegetable, add depth to comforting soups, or gracefully harmonize with the likes of bacon or cheese in an array of delightful culinary creations. The rutabaga, with its subtle charms, embraces the palates of those who relish its earthy essence and celebrate the diversity of the vegetable kingdom.