SWEDE, rutabaga or neeps - whatever you may call them - are a tasty autumnal vegetable, perfect in stews, soups and mashed. Here is how to peel and cut a swede.

In England, the rutabaga is called a swede, or Swedish turnip. Swedes like their swedes much as my future in-laws do—boiled and mashed, sometimes with carrots.

The rutabaga does not woo the eater with a sweet disposition or a pretty exterior. The cannonball-sized tuber is usually carrying a coat of wax, which improves its storage life but not its curb ...

Turnip or swede? The debate continues. At what point in our 10,000-year food history did swedes, those large rutabagas surreptitiously acquire the name of those small tender white taproots?

SWEDE, rutabaga or neeps - whatever you may call them - are a tasty autumnal vegetable, perfect in stews, soups and mashed. Here is how to peel and cut a swede.