The rutabaga is a relatively newcomer in the world of vegetables. It

History/Origin
 The rutabaga is a relatively newcomer in the world
of vegetables.
 It is considered to have originated in Scandinavia
or Russia.
 Rutabagas were recorded as being present in the
royal gardens in England as early as 1669.
 Rutabagas were virtually unknown in the
United States until the early 1800s.
 Although it has been marketed in our
country for nearly 200 years, it remains
an uncommon food.
Botanical
 The rutabaga is a root vegetable that looks very
much like a turnip with yellow-orange flesh and
ridges at its neck.
 It is thought to have evolved from a cross between
a cabbage and a turnip.
 It got its name from the Swedish word “rotabagge”
meaning round root.
 Because rutabagas thrive in colder
climates, they became popular in
Scandinavia, especially Sweden. Its
popularity in Sweden earned them the
name “swedes.”
Nutrition
 Rutabagas are a great tasting vegetable with a
delicate sweetness.
 They are:
♥ Free of fat, saturated fat and cholesterol,
♥ Low in sodium, and
♥ Low in calories.
 Rutabagas score high in vitamins A, B and C,
calcium, potassium and fiber.
 Rutabagas are often waxed to keep their
moisture from evaporating through
the skin. Always peel before cooking.
Fun Facts
 The sport of Rutabaga Curling was
born on a cold December day in 1996 at
the Ithaca Farmers’ Market, New York.
 Rutabagas were a popular vegetable all over
Europe before World War I. During the war,
because they were so affordable, they became
known as the “last resort” food.
 After the harsh winter of 1916-1917,
the rutabaga gained a reputation of
famine food; this period was known
as “rutabaga winter.”