As I write this there are 11 swedes in my vegetable crisper. You might know them as rutabaga, a strangely cumbersome word that originates from the Swedish word rotabagge, rot being root and bagge, lump or bunch. Most of the Commonwealth countries know it as swede, a shortened version of Swedish turnip unless you’re in Scotland, where they are neeps, from an Old English word. Regardless of what you call them, I have 11 in my fridge calling out to be used.
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