A simple recipe for using neeps, swedes, rutabagas & yellow turnips: rutabaga & pineapple salad

Who would have thought that a simple root vegetable, Brassica napus var. napobrassica can cause so much confusion? According to wikipedia,

- in Southern England and most Commonwealth countries, it is known as swede or Swedish turnip
- in Northern England, Ireland and Cornwall, as well as Atlantic Canada it is called turnip
- in Scotland, it's called turnip or neeps (and yes, it is served with haggis & tatties)
- in the United States, you'll know it as rutabaga or yellow turnip

In Estonia, it's called kaalikas - not to be confused with naeris, which is turnip in the US, Southern England and most Commonwealth countries, white turnip in Cornwall and swede or tumshie in Scotland. And to confuse the matters even more, it seems that what is known as turnip in Malaysia, Singapore, and Philippines, is actually a jicama (at least in the US), known as yam bean in Southern England and most Commonwealth countries, and mehhiko naeris in Estonian. Got that??

Me neither..

In any case I picked up couple of new season's neeps at the Tallinn Central Market yesterday morning, and made a very simple but delightful side salad with them in the evening. Whereas I'd usually cook neeps, then young and small neeps are sweet, crisp and juicy and excellent raw in salads.

Rutabaga & pineapple salad
Kaalika-ananassisalat
Recipe adapted from Ruokamaailma 9/2004
Serves 3-4 as a side dish. Can be easily doubled etc



2-3 small and young swedes/rutabagas/neeps, peeled and coarsely grated (about 250 grams peeled weight)
a small 225 gram can of pineapple chunks in pineapple juice
a handful of fresh parsley, chopped
a sprinkle of Maldon sea salt

Mix grated swede/rutabaga/neep, pineapple chunks and chopped parsley. Add a spoonful or two of pineapple liquid to moisten and season with sea salt.
Serve as a side salad to some grilled meat or as part of a buffet table.
Best eaten on the day it's made.