Rutabaga (Swede) (Brassica napobrassica)
About Rutabaga (Swede)
Rutabaga is a round, yellow-fleshed root vegetable with purple shoulders and a mildly sweet, earthy flavor. Think of it as the lovechild of cabbage and turnip — because it is.
It’s great roasted, mashed, stewed, or spiralized into fries — and makes an underrated low-carb mash.
The History of Rutabaga (Swede)
Believed to have originated in Scandinavia or Russia in the 17th century, rutabaga was likely a spontaneous cross between wild cabbage and turnip. It spread quickly through northern Europe, where it was dubbed the “Swedish turnip” — hence its name in North America.
In wartime Britain and Germany, it was a survival crop. Today, it’s enjoying a quiet renaissance among root veg fans.
The Science of Rutabaga (Swede)
Rutabagas are rich in fiber, vitamin C, and potassium. Like other brassicas, they contain glucosinolates, offering antioxidant and potential anti-inflammatory benefits.
They’re low in calories and have a lower glycemic index than potatoes.
The Geography of Rutabaga (Swede)
Rutabaga thrives in cold climates and is widely grown in Sweden, Canada, the UK, and parts of the U.S. In Scotland, it’s known as “neeps” and paired with haggis on Burns Night.
Hardy and long-lasting, they’re ideal for root cellars and winter stews.
Varieties of Rutabaga (Swede)
American Purple Top
Common grocery store variety. Creamy yellow flesh and purple shoulders.
Laurentian
Canadian variety — sweet, smooth, and great for mashing.
Marian
Early-harvest rutabaga with good uniformity. Excellent storage life.
Helenor
British heirloom with rich flavor. Often used for livestock too.
Joan
Smooth-skinned and sweet, with resistance to mildew and disease.
FAQs All your questions about Rutabaga (Swede): answered
Is rutabaga the same as turnip?
No — rutabaga is larger, sweeter, and yellow-fleshed, while turnips are white and sharper.
Can you eat rutabaga raw?
Yes — sliced thin, it’s crunchy and slightly peppery. Great in slaws.
Why is rutabaga waxed?
To extend shelf life. The wax keeps moisture in and rot out.
What’s the best way to cook rutabaga?
Roasting brings out its sweetness. Also great mashed with butter and nutmeg.