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Rutabaga "Laurentian" (Swedish turnip)
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Brassica napus L. convar. napobrassica
Brand: Kokopelli
Packaged:200 s.
Availability:10
3.39€
Ex Tax: 2.74€
Swede "Laurentian" – Heirloom Cold-Resistant Variety.
Swede 'Laurentian' is a time-tested American variety, perfectly suited for northern conditions. This rutabaga is renowned for its sweet, non-bitter taste, tender crisp flesh, and high vitamin C content that lasts until spring. The roots have a beautiful purple-yellow coloration, store excellently, and are versatile in cooking.
Product Details

Key Characteristics:

  • Variety: Swede / Rutabaga 'Laurentian'

  • Origin: USA, 1920 (improved version of the 'American Purple Top' variety)

  • Root Shape: Round, spherical, without a visible neck

  • Color: Purple top, bright yellow bottom, pale yellow flesh

  • Weight: 500 – 1000 g

  • Diameter/Length: 10 – 15 cm

  • Taste: Sweet, without bitterness, more delicate than turnip

  • Texture: Crisp, juicy.

  • Kaalikas

Key Benefits:

  • Ideal for Storage: Keeps well throughout winter, vitamin C is preserved until spring.

  • Cold Resistance: Perfectly adapted to northern climates, tolerates low temperatures.

  • Proven Classic: A stable and reliable variety known since 1920.

  • Health Benefits: Rich in vitamin C (more than carrots or beets). Juice has expectorant and diuretic properties.

  • Culinary Versatility: Suitable for raw salads, baking, stewing, making pureed soups, and side dishes.

Cultivation Guide

Sowing:

  • Timing: Early May (directly in open ground).

  • Sowing Depth: 1.5 cm.

  • Planting Scheme: 5x45 cm. After germination, thin out to a distance of 15-20 cm between plants.

Soil and Conditions:

  • Best Soils: Light loams, slightly acidic, rich in humus.

  • Temperature Range: Optimal growth temperature +15..+18°C. Seeds germinate at just +3..+5°C.

  • Moisture: Requires consistent soil moisture; does not tolerate drought or waterlogging.

  • Crop Rotation: Best predecessors are carrots, beets, potatoes. Do not plant after cabbage, turnips, radishes.

Care:

  • Regular watering, inter-row loosening, weeding.

  • Protection against pests (e.g., flea beetles).

Harvesting and Storage:

  • Harvest Time: End of August – beginning of September (before frost).

  • Preparation for Storage: Remove the foliage.

  • Storage Conditions: In a cellar or basement at +1..+2°C.

* The use of root vegetables in cooking.
The sweet, juicy flesh of the turnip can be eaten raw: grated turnip together with carrots, apples, etc. seasoned with vegetable oil, sour cream or mayonnaise. In addition, it is cooked in baked, stewed, and fried form, both on its own and as a side dish for meat and fish dishes. It is also used to prepare prefabricated vegetables, vegetarian and meat soups, as well as carrots and white roots. Rutabaga can be used to cook the same dishes as turnips.
Spicy salad. Medium-sized swede, egg - 2 pcs., onion, salt, mayonnaise 200 g, greens. Peel the rutabaga from the skin and grate on a coarse grater. Add chopped eggs and onion, cut into thin strips, salt very little, add mayonnaise, mix, transfer to a salad bowl, and garnish with herbs.
Soup puree of swede with potatoes and cabbage. 500 g of swede, 400 g of potatoes, 300 g of cabbage, 5 tablespoons of green peas, sour cream, and salt to taste. Boil turnips, potatoes and cabbage, rub through a sieve and dilute with vegetable broth to the desired density. Before serving, add grated green peas and season with sour cream.
Milk soup with swede and zucchini. 200 g of swede, 0.5 l of milk, 1 small leek, 100 g of zucchini, 1 tablespoon of butter, and salt. Chopped turnip roots and leek and fry in oil. Put in boiling milk, add zucchini and cook until tender.
A decoction of vegetables, legumes and mushrooms. 1 kg fresh cabbage, 2 potatoes, 3 onions, 1 parsley root, 1 celery root, 1 leek, 1 carrot, 1 swede, 1 cup peas, 0.5 cup beans, 2-3 dried mushrooms, 20 g vegetable oil, 2 litres of water. Finely chop the onion, put it in a saucepan, add oil and simmer until golden brown. Pour in water, put whole roots of parsley, celery, carrots, turnips, leeks, cabbage, mushrooms, potatoes, pre-soaked peas and beans and cook over low heat until the vegetables are ready. If the water boils away, you can add boiling water. Strain the broth, and use the vegetables for a side dish.
Rutabagas with potatoes. 400 g swede, 5 medium potatoes. Washed and peeled swede cut into cubes, pour a small amount of boiling water and cook until half cooked. Add diced potatoes, salt, cook until fully cooked, mash with a crush. Serve the dish garnished with herbs. Can also be used as a garnish.

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