Low Calorie Rutabagas Actually a Turnip and Cabbage Hybrid

Also known as the “Swedish” turnip, rutabagas are one of the hardiest root crops. Eaten in France and Southern Europe in the 16^th century, they came to Britain from Holland in 1755 and rapidly became popular as the “turnip-rooted” cabbage. Rutabagas are actually derived from a cross between turnips and cabbage.

First used as winter fodder for sheep and cattle, rutabagas were known for improving milk production during a traditionally lean period. During times of famine, rutabagas were eaten by country folk and still has the reputation as “peasant” food.

Low in calories and carbohydrates rutabagas possess small amounts of niacin (vitamin B) and vitamin C. Rutabagas have been used in folk medicine for the treatment of a wide variety of maladies including coughs, kidney stones and whooping cough, though their efficacy has never been recorded.

Rutabagas are a wonderful accompaniment to sprouts as a winter vegetable – particularly when mashed with butter, cream and spices.