From The Food Encyclopedia by Jacques Rolland and Carol Sherman
Also swede. A fairly modern root vegetable, Brassica napobrassica, is thought to be a cross between the turnip and cabbage, introduced to England at the end of the 18th century, where they were known as swedes, because rotabagge, meaning "baggy root", comes from a Swedish dialect. A bit larger than its cousin, the turnip, with larger and bulkier leaves, the rutabaga has yellowish flesh and skin. The white-fleshed variety is rare and difficult to find in any market. Rutabaga can be boiled and mashed, as it's served in Scotland to accompany haggis. In the American Midwest, it's mashed and candied. In Finland, it's served in casseroles with cream and spices. Rutabagas were the base of the European diet during the Second World War, introduced by invading German troops, and became a symbol of famine. Most of the U.S. supply comes from Canada, which explains why Americans call them "Canadian turnips."
