The funny name means “round root” in Swedish, but only North Americans call it rutabaga. The Swedes call it kalrot, which translates literally as kale root.
Europeans confuse the rutabaga with the turnip. The Germans call it Steckrube (plug turnip), and the Spanish nabo sueco (Swedish turnip). The British call it swede, with a lower case ‘s’.
If you see them in the grocery, a rutabaga looks different than a turnip. A rutabaga is much larger than a turnip, the size of a softball.
Rutabaga, like turnip, can be eaten raw or cooked. Raw is better if you prefer crunch, and baked is better if you prefer soft and sweet.
Whether raw or cooked, you have to first peel the rutabaga or turnip. Easiest way is to cut it in half before using a peeler.
The raw root can be sliced in disks and served with dips. Bank all the calories in nice dips instead of the chips.
Raw rutabaga or turnip can be diced or cubed to add crispness to a salad. Rutabaga is milder than turnip, which has a sharper peppery taste like radish.
To bake rutabaga, cut into cubes, place in a baking dish with some water or oil, and cook at 350o. Cooking time is about 20 minutes if the pieces are small or up to 1 hour if you prefer very large chunks.
I hear from some readers that microwaving is popular. Add some water, cover, and cook for 7 to 9 minutes, depending on size.
Scandinavian immigrants brought the rutabaga to North America in the 19th century, especially to the Upper Midwest and Pacific Northwest. In North America, as well as Europe, it was used principally as livestock feed.
Askov, Minnesota, the former Rutabaga Capitol of the World, specialized in rutabagas in the early 20th century, and still holds a much publicized annual rutabaga festival. Cumberland, Wisconsin, has had a rutabaga festival since 1932.
Forest Grove, Oregon, seized the title of Rutabaga Capital of the World in 1951, spearheaded by its Advanced Rutabaga Studies Institute, dedicated to all things rutabaga, including an elaborate web site and Facebook page. This is apparently only a cruel hoax played on the funny looking and funny named rutabaga.
Local rutabagas grown by Boulder Belt Eco-Farm and turnips grown at Abington Farms are available at MOON Co-op Grocery, Oxford’s consumer-owned full-service grocery featuring natural, local, organic, sustainable, and Earth-friendly products. MOON Co-op, located at 516 S. Locust St. in Oxford, is open to the public every day. www.mooncoop.coop.
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