Rutabaga

Rutabaga is a root vegetable in the mustard family, scientifically classified as *Brassica napus* var.

Rutabaga is a root vegetable in the mustard family, scientifically classified as *Brassica napus* var. *napobrassica*. It is cultivated for its swollen edible root and also has edible leaves. Rutabaga is also known as swede, Swedish turnip, or neep in some regions.

Description

Rutabaga is a round to oval root vegetable with waxy skin and yellow or pale flesh. It is larger and generally sweeter than a turnip, with a mild, earthy flavour when cooked.

Classification and origin

The plant is placed in the genus *Brassica* and is widely treated as a variety of *Brassica napus*. Sources describe it as a hybrid derived from cabbage and turnip ancestry.

Culinary uses

Rutabaga can be boiled, mashed, steamed, roasted, or added to soups and casseroles. The leaves are also edible and may be cooked like other leafy greens.

Names and regional usage

The vegetable is called rutabaga in North America and is often called swede, Swedish turnip, or neep elsewhere. These names reflect regional naming differences rather than different vegetables.

Nutritional profile

Rutabaga is commonly described as a nutrient-dense root vegetable that provides fibre, vitamin C, potassium, and other vitamins and minerals.