Rutabaga, often referred to as a “Swede” or “Swedish turnip” in many parts of the world, is a root vegetable that serves as a versatile addition to various dishes. It is a hybrid believed to have originated from a cross between a turnip and wild cabbage. Typically larger than a turnip, rutabagas feature a round, bulbous shape. The outer skin commonly appears cream-colored with purple shoulders, while the firm interior flesh is pale yellow. This vegetable can be enjoyed raw, roasted, mashed, or incorporated into soups and stews, offering a sweet yet savory flavor.
Key Characteristics of Rutabaga Varieties
Rutabaga varieties exhibit diverse attributes. Skin color is a primary distinguishing feature, often presenting as a creamy yellow base with a purple crown or shoulders where exposed to sunlight. Some varieties may display green or bronze hues. The flesh inside is typically pale yellow, though some types can have a more orange-yellow tint.
Size and shape also vary, ranging from smaller, more compact roots to large, globe-shaped specimens that can reach up to 5-6 inches in diameter. Maturity time is another important characteristic, with most varieties requiring 90 to 100 days to reach harvestable size, some up to 120 days. The flavor profile can range from sweet and mild to slightly earthy, and it often sweetens further after exposure to a few frosts. Varieties also differ in their storage capabilities, with some maintaining quality for several months in cool, dark conditions.
Popular Rutabaga Varieties
American Purple Top
The “American Purple Top” is a classic heirloom variety. It produces large, smooth, globe-shaped roots, 4 to 6 inches in diameter. Its skin is creamy yellow with a deep purple crown. The bright yellow flesh turns vibrant orange when cooked. This variety offers a slightly sweet and earthy taste. American Purple Top stores well for winter and is used in mashes, stews, and roasted dishes.
Laurentian
“Laurentian” is a widely recognized rutabaga variety, valued for its consistent quality and versatility. It develops round, uniform roots, growing to 5-6 inches, with a purple top and creamy yellow bottom. The internal flesh is pale yellow. Laurentian rutabagas have a mild, sweet, and earthy flavor. It has excellent storage capabilities and is used for roasting, mashing, soups, and stews.
Magres
The “Magres” rutabaga is an heirloom variety. It produces roots with a purple top and well-flavored yellow flesh, which is fine-grained and sweet, without bitterness. Magres is resistant to mildew and holds well in the garden into late winter and early spring. It is used for roasting, boiling, mashing, and slicing raw into winter salads.
Choosing Your Ideal Rutabaga Variety
Selecting the appropriate rutabaga variety depends on your intended culinary use, local climate conditions, and personal preferences for flavor and size. If you plan to enjoy rutabagas fresh or raw, consider varieties with a milder, sweeter flavor profile and a crisp texture. For long-term storage, prioritize varieties specifically noted for their excellent keeping qualities.
The length of your local growing season and typical climate also play a role. Varieties with a shorter maturity time suit regions with shorter cool seasons, while those requiring a longer growing period are for areas with extended cool weather. If you prefer larger roots for bulk cooking, select substantial varieties; for smaller portions, choose compact types.