Which vegetable is called rutabaga in the USA and neeps in Scotland?
Rutabaga was first published by Woo Jang-choon in 1935 and is known as the Triangle of U. Finns cook rutabaga in a variety of ways: roasted, baked, boiled, as a flavor enhancer in soups, uncooked and thinly julienned as a side dish or in a salad, and as the major ingredient in the popular Christmas dish "lanttulaatikko" (swede casserole). Finns use rutabaga in most dishes that call for a root vegetable. In Sweden and Norway, rutabaga is cooked with potato and sometimes carrot, and mashed with butter and either stock or, occasionally, milk or cream, to create a puree called "rotmos"
Rutabaga mashed potatoes (and, in some recipes, similarly mashed vegetables or fruits) makes stamppot (English: "mash pot"), a dish often served alongside smoked sausage. In Scotland, separately boiled and mashed, rutabagas ("neeps") and potatoes are served as "neeps and tatties" ("tatties" being the Scots word for potatoes), in a traditional Burns supper, the main course of haggis (the Scottish national dish). Neeps mashed with carrots or potatoes is called clapshot. In Orkney neeps mashed with potatoes (tatties) is called clapshot. Roughly equal quantities of neeps and tatties are boiled together in salted water and mashed with lots of butter. Seasoning can