Rutabaga

The rutabaga, also known as a swede in British English, is a root vegetable that belongs to the Brassica genus of plants, which includes cabbage, broccoli, and turnips. The rutabaga is a cross between the cabbage and the turnip, and it is known for its purple-topped yellow roots. The Hebrew translation for rutabaga is שׁוּבָּל (shubal). In other languages, the rutabaga is known as navet in French, kohlrabi in German, and nabo sueco in Spanish. Rutabagas are often used in soups, stews, and casseroles, and they can be eaten raw, boiled, roasted, or mashed. They are a good source of fiber, vitamin C, and potassium. Rutabagas were first cultivated in Sweden in the 17th century and were later introduced to other parts of Europe and North America. During World War II, rutabagas became a staple food in Britain due to food rationing, which led to their widespread popularity and use in British cuisine.