Most Ontario rutabaga are Laurentian -- round, densely fleshed with a bright purple and cream exterior.
Relatively low in calories, it is a good source of Vitamin C and a source of folacin and fibre.
Believed to be a turnip-cabbage hybrid from Bohemia, the rutabaga originated in the early 1600s. Well suited to northern climates, it spread to Britain and Scandinavia.
The name comes from the Swedish "rotbagga". In Scotland, it's a popular accompaniment to haggis ("haggis and neeps").