Americans think Rutabaga is Swede, but it is not. (Not that it matters.)
Choose Rutabagas that are firm and heavy for their weight. Size is no indication of flavour or quality. Because Rutabagas have such a thin skin, they are often sold waxed to help keep the moisture in during shipping and handling.
Refrigerate unwashed in plastic bag for two to four weeks, or at room temperature for a week.
The best guess so far is that Rutabaga is a cross between cabbage and turnip, which probably occurred in Europe sometime in the Middle Ages.
Literature & Lore
Comes from the Swedish, “rotabagge”.