Get Back to the Roots

It is root vegetable season! Radish, beet, turnip, sunchoke— and how about rutabaga, a root vegetable that comes in different names? It is also known as Swedish turnip, swede, yellow turnip or neep (as in Scottish “tatties (potatoes) & neeps”). Rutabaga (Brassica napes) is a cross between cabbage and turnip. The stocky root has yellow to orange flesh that is generally sweeter than turnip and contains less water. Rutabaga with its firm, earthy, sweet-savory flesh is great for mash, soup or curry, on its own or as a side to hearty dishes like pork roast, grilled sausage or beef stew.