Swedes
"Swede", or Eddie (Swede) is the preferred term used in much of England, Wales, Australia, New Zealand and India while, "Rutabaga" (from dialectal Swedish "rotabagge", root ram) is the common American English term for the plant. In the U.S., the plant is also known as "Swedish turnip," "yellow turnip", or "wax turnip" (as it is sometimes sold with a waxy coating to preserve freshness) while in Ireland and Atlantic Canada, where turnips are relatively unknown, it is called turnip. In Scots, it is either "tumshie" or "neep"[1], and the turnip (Brassica rapa var. rapa) instead is called a "white turnip". Scots will refer to both types by the generic term "neep" (from Old English næp, Latin napus[1][2]). Some will also refer to both types as just "turnip" (the word is also derived from næp[2]).
In North-East England, turnips and swedes/rutabagas are colloquially called "snadgies". They should not be confused with the large beet known as a mangelwurzel.
Its common name in Sweden is "kålrot" (cabbage root). In Norway it is also called "kålrot", but often also "kålrabi" (which in Sweden and Denmark means kohlrabi). In Finnish, it is called "lanttu", which is derived from the Swedish "planta", meaning plant or seedling. (Finland was for many centuries part of the Swedish realm, and rutabaga has to be planted as seedlings due to the short Scandinavian growing season.)

Nutritional Value
Swedes are a good source of fibre and a reasonable source of calcium and vitamins A and C. Swedes are a member of the brassica family and contain many phytochemicals particularly the phytosterols and glucosinolates. Despite their filling nature, they are low in kilojoules

What to look for when buying Swedes
Select swedes that feel heavy for their size and present themselves with firm, clean outer skins. Swedes are available all year round, but they are harder to get in December and January.
Storing Swedes
Store at 0ºC with a relative humidity of 90 - 100%.

Swedes around the world
Finns cook rutabaga in a variety of ways; roasted to be served with meat dishes, as the major ingredient in the ever popular Christmas dish rutabaga casserol ("lanttulaatikko"), as a major flavor enhancer in soups, uncooked and thinly julienned as a side dish or in a salad, baked, or boiled. Finns use rutabaga in most dishes that call for any root vegetable.
Swedes and Norwegians cook rutabagas with potatoes and carrots and mash them with butter and cream or milk to create a puree called "rotmos" (root mash) and "kålrot/kålrabistappe" in Swedish and Norwegian, respectively. Onion is occasionally added. In Norway, kålrabistappe is an obligatory accompaniment to many festive dishes, including smalahove, pinnekj￸tt and salted herring.
In Scotland, rutabagas and potatoes are boiled and mashed separately to produce "tatties and neeps" ("tatties" being the Scots word for potatoes), traditionally served with the Scottish national dish of haggis as the main course of a Burns supper. Neeps may also be mashed with potatoes to make clapshot. Regional variations include the addition of onions to clapshot in Orkney. Neeps are also extensively used in soups and stews. In Yorkshire and Lincolnshire, swedes are often mashed together with carrots as part of the traditional Sunday roast.
In Canada rutabagas are used as filler in foods such as mincemeat and Christmas cake, or as a side dish with Sunday dinner in Atlantic Canada. In the US, rutabagas are mostly eaten as part of stews or casseroles, are served mashed with carrots, or baked in a pasty.