The “Laurentian” variety grown in the Fraser Valley is easily identified by their bright purple tops, yellow bottoms and creamy white dense flesh. Rutabagas are sweeter than turnips, with lower water content and more pronounced flavour.
Firm, smooth, globular rutabagas
Heavy for their size
Source: Fresh Fruit & Vegetable nutrition Encyclopedia Fresh for Flavor Foundation 1991.
Boil, blanched, steamed, braised, sautéed, roasted, stir-fried, mashed, microwaved.
In England and Ireland, the rutabaga is often called a “swede”; in Scotland it’s called a “neep”.
The International Rutabaga Curling Championship is held on the last market day of the year at the Ithaca, New York Farmer’s Market and can draw over a hundred contestants.