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Rutabaga is known by many different regional names in German, of which Kohlrübe and Steckrübe are the most widespread and most commonly used in lists of ingredients; the former is typically used in Austria to mean kohlrabi.
The first known printed reference to the rutabaga comes from the Swiss botanist Gaspard Bauhin in , where he notes that it was growing wild in Sweden.
It is often considered to have originated in Scandinavia or Russia. Some sources say it arrived in England by way of Germany, while other accounts support Swedish origins.
According to John Sinclair the root vegetable arrived in England from Germany around An article on the topic in The Gardeners' Chronicle suggests that the rutabaga was then introduced more widely to England in Introduction to North America came in the early 19th century with reports of rutabaga crops in Illinois as early as As a result, many older Germans had unhappy memories of this food.
The young diarist recounts in detail her father arriving home one evening with two stolen rutabagas. Each of the rutabagas was divided into 3 portions which she noted "worked out at seventy decagrams each".
Though her father had been given some small pieces of rutabaga, she wrote that "He knew there was nothing to eat at home, so he didn't eat them on the spot although he was very hungry … I can't write anymore because my eyes are filled with tears.
Walter Meyer, who was a prisoner at the Ravensbrück men's camp, has written that "rutabaga soup became the staple food". A circular from April discusses cuts to the rations of the German population by the Reich Ministry of Food and Agriculture.
The text gives an account of Germany's dwindling food supply, concluding: "To fill the gap, the Hitler government, just like 25 years ago, the government of Wilhelm II , will feed the German people with promises and with rutabagas" using the German word Kohlrüben for rutabaga.
Rutabaga has a complex taxonomic history. The earliest account comes from the Swiss botanist Gaspard Bauhin , who wrote about it in his Prodromus.
The resulting cross then doubled its chromosomes, becoming an allopolyploid. This relationship was first published by Woo Jang-choon in and is known as the Triangle of U.
Finns cook rutabaga in a variety of ways: roasted, baked, boiled, as a flavor enhancer in soups, uncooked and thinly julienned as a side dish or in a salad, and as the major ingredient in the popular Christmas dish lanttulaatikko swede casserole.
Finns use rutabaga in most dishes that call for a root vegetable. Onion is occasionally added. In Sweden, rotmos is often eaten together with cured and boiled ham hock , accompanied by mustard.
This classic Swedish dish is called fläsklägg med rotmos. In Wales, a similar mash produced using just potato and rutabaga is known as ponsh maip in the North-East of the country,  as mwtrin on the Llyn peninsula and as stwnsh rwden in other parts.
In the Netherlands, rutabaga is traditionally served boiled and mashed. Adding mashed potatoes and, in some recipes, similarly mashed vegetables or fruits makes stamppot English : mash pot , a dish often served alongside smoked sausage.
In Scotland, separately boiled and mashed, rutabagas neeps and potatoes are served as "neeps and tatties " "tatties" being the Scots word for potatoes , in a traditional Burns supper , together with the main course of haggis the Scottish national dish.
Neeps mashed with carrots or potatoes is called clapshot. In Orkney neeps mashed with potatoes tatties is called clapshot.
Roughly equal quantities of neeps and tatties are boiled together in salted water and mashed with much butter. Seasoning can be augmented with black pepper.
Onions are never used. Regionally, neeps are a common ingredient in soups and stews. In England, swede is boiled together with carrots and served either mashed or pureed with butter and ground pepper.
The flavored cooking water is often retained for soup, or as an addition to gravy. Swede is an essential vegetable component of the traditional Welsh lamb broth called cawl and Irish stew as eaten in England.
Swede is also a component of the popular condiment Branston Pickle. The swede is also one of the four traditional ingredients of the pasty originating in Cornwall.
In Canada they are considered winter vegetables, as along with similar vegetables they are able to be kept in a cold area or cellar for several months.
They are primarily used as a side dish. They are also used as filler in foods such as mincemeat and Christmas cake. In the US, rutabagas are mostly eaten as part of stews or casseroles , served mashed with carrots, or baked in a pasty.
They are frequently found in the New England boiled dinner. Rutabaga and other cyanoglucoside-containing foods including cassava , maize corn , bamboo shoots , sweet potatoes , and lima beans release cyanide , which is subsequently detoxified into thiocyanate.
Thiocyanate inhibits thyroid iodide transport and, at high doses, competes with iodide in the organification process within thyroid tissue.
Goitres may develop when there is a dietary imbalance of thiocyanate-containing food in excess of iodine consumption, and it is possible for these compounds to contribute to hypothyroidism.
These compounds also cause the bitter taste of rutabaga. As with watercress, mustard greens, turnip, broccoli and horseradish, human perception of bitterness in rutabaga is governed by a gene affecting the TAS2R bitter receptor, which detects the glucosinolates in rutabaga.
Other chemical compounds that contribute to flavor and odor include glucocheirolin, glucobrassicanapin, glucoberteroin, gluconapoleiferin, and glucoerysolin.
The roots and tops of "swedes" came into use as a forage crop in the early nineteenth century, used as winter feed for livestock.
They may be fed directly chopped or from a hopper , or animals may be allowed to forage the plants directly in the field.
People living in Northern England, West England, Ireland and Scotland have long carved turnips and often used them as lanterns to ward off harmful spirits.
Since pumpkins became readily available in Europe in the s, they have taken over this role to a large extent. A local farmers' market in the town of Ithaca in the US state of New York organizes what it calls the " International Rutabaga Curling Championship " annually on the last day of the market season.
From Wikipedia, the free encyclopedia. For the Drosophila gene, see Rutabaga gene. For similar vegetables also called "turnip", see Turnip terminology.
Root vegetable in the Brassica family. This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources.
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