A rutabaga, also know as the yellow turnip or swede (short for “Swedish turnip”), is a large root vegetable with edible leaves. It was originally cultivated as a cross between a cabbage and a turnip. Its unusual name comes from the Swedish word “rotabagge,” which literally mean “root ram” (just don’t ask us what “root ram means!).
Rutabaga remains a popular staple food in Sweden, Finland, and Norway, where the long winters are ideal for growing root vegetables, and not much else. It is most often eaten mashed — sometimes with potatoes and carrots — or baked into casseroles. It is also a popular component in Scandinavian soups.
Why not expand your horizons and try some today?
Rutabaga Puff Casserole
1 large rutabaga, cooked and mashed
4 tbls butter, melted
1 tsp fresh dill, chopped
1 tsp salt
4 eggs, separated
Combine mashed rutabaga, egg yolks, butter, dill, salt, pepper, and paprika in a large mixing bowl. Beat egg whites until stiff peaks form and fold into the rutabaga mixture. Place mixture in a greased 1-1/2-quart casserole dish. Bake at 375° oven until golden brown, about 30-40 minutes.