Rutabaga

The rutabaga or swede or (yellow) turnip (Brassica napobrassica, or Brassica napus var. napobrassica) is a root vegetable, closely related to the cabbage and the (white) turnip - on the possible confusion, see the turnip disambiguation page. Its leaves may also be eaten as a leaf vegetable.

Related Topics:
Brassica - Brassica napus - Root vegetable - Cabbage - (white) turnip - Turnip disambiguation page - Leaf vegetable

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

"Rutabaga" (from dialectal Swedish rotabagge) is the American term, "Swede" is the English term. It is also known as the "Swedish turnip" or "yellow turnip", and Scots call it the "neep" or just "turnip" — the vegetable known elsewhere as a turnip being called a "white turnip" in Scotland, and in the U.S., where rutabagas may also be called "yellow turnips." In Newfoundland white turnips are relatively unknown, with rutabagas being known simply as turnips.

Related Topics:
Swedish - American - English - Newfoundland

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

In Scotland, "neeps" are traditionally served mashed as part of the Burns Night Supper and are hollowed out at Hallowe'en to make Jack-o'-lanterns.

Related Topics:
Scotland - Burns Night - Hallowe'en - Jack-o'-lantern

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

The swede is native to Sweden, and was introduced into Scotland. From there, it spread to the rest of Britain and to North America. In continental Europe, it acquired a bad name when it became a food of last resort during World War I. In the German "Steckrübenwinter" of 1916/17, large parts of the population were kept alive on a diet consisting of little else than swedes. After the war, most people were so tired of eating swedes that they have remained unpopular to this day and are rarely planted.

Related Topics:
North America - Europe - World War I - 1916 - 17

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

These days, swedes are mostly eaten as part of stews or casseroles, or are served mashed with carrots.

~ ~ ~ ~ ~ ~ ~ ~ ~ ~