Rutabagas by any other names are Yellow Turnips or Swede’s

Did you know that Turnips/ Rutabagas are originally believed to be a turnip-cabbage hybrid from Bohemia. Well-suited to northern climates, and become part of our diet in the 1600’s.
  In Scotland they are always served as part of the Robbie Burns Celebration on January 25th in a meal of Haggis, Tatties,  and Neeps.

Locally Rutabagas are grown in Huron County.  They are waxed after they are harvested to give them a longer shelf life.  You can keep them in a cold cellar for up to 3 months.

In my house we always have a turnip and apple dish at Christmas.  It is a very easy recipe, prepare the turnip buy removing the wax coating and cut it into small pieces.  Boil in slightly salted water for 20 minutes.  Add 1 large peeled and chopped apple and simmer for 5 minutes more.  Drain and mash.

Another different turnip recipe is one that I found on the Food Land Ontario Website.  This is a very different twist to the carrot Cake most people make

Rutabaga Spice Cake

1 1⁄2 cup (375 mL) all-purpose flour
1⁄4 cup (63 mL) brown sugar packed
1 tsp (5 mL) ground ginger
1⁄2 tsp (2 mL) salt
1⁄2 tsp (2 mL) cinnamon
1⁄2 tsp (2 mL) baking powder
1⁄2 tsp (2 mL) baking soda
1 cup (250 mL) Ontario rutabaga grated peeled
1 egg
1⁄4 cup (63 mL) vegetable oil
1⁄2 cup (125 mL) molasses
1⁄2 cup (125 mL) milk
Icing Sugar


In medium bowl, combine 1-1/2 cups (375 mL) all-purpose flour, 1/4 cup (50 mL) packed brown sugar, 1 tsp (5 mL) ground ginger, 1/2 tsp (2 mL) each salt, cinnamon, baking powder and baking soda. Stir in 1 cup (250 mL) grated peeled Ontario rutabaga. In small bowl, lightly beat 1 egg; add 1/4 cup (50 mL) vegetable oil and 1/2 cup (125 mL) each molasses and milk. Stir liquid mixture into dry mixture. Pour into greased 8-inch (2 L) square baking pan. Bake in 350°F (180°C) oven for 30 to 35 minutes or until toothpick inserted in centre comes out clean. Cool on wire rack. Dust with icing sugar, if desired.