This root-like member of the cabbage family is widely grown in the cooler parts of temperate zones around the world. Also called Swede, Swedish or Russian turnip, and, in Scotland, “neeps,” it has a deep, rich, sweet flavor. The flesh is yellowish-orange to yellowish-beige and darkens a little when cooked.
Fall and winter are the prime seasons for rutabagas. Look for medium-sized roots without any rot, pits, or scars. Avoid those that have been waxed to preserve moisture—they are invariably old and the wax can seal in mold spots that hasten loss of quality.
Rutabaga will keep well in the crisper of the fridge for 3–4 weeks; it will lose moisture and quality after that.
Cut sticks of sweet, crunchy rutabega for crudités, or grate into salads.
Boil, steam, bake, roast, deep-fry as fries, or add to soups and stews.
Include in a pickled vegetable medley or chutney.
Bacon, onions, carrots, cream, lemon, nutmeg, thyme.
Haggis and neeps.
This is a fine-textured variety with a mild flavor—slightly sweet with a hint of bitterness. Roasting caramelizes the juices and intensifies sweetness; boiling makes the flavor milder.
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pronunciation (ca. 1791) : a turnip (Brassica napus napobrassica) that usu. produces a large yellowish root that is eaten as a vegetable; also : the
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