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Inside a rutabaga, the flesh is typically a pale yellow to creamy white color, characterized by a firm and dense texture. The interior is smooth, with a slightly sweet and peppery flavor, making it versatile for cooking. As you cut into it, you may notice a few fibrous strands, but overall, it has a crisp consistency. The contrast between the tough, purple or yellow skin and the tender flesh makes it visually appealing when sliced.
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The rutabaga is believed to have originated in Scandinavia in the 17th century as a cross between a turnip and cabbage. It is not clear where the exact first rutabaga was found, but it is likely to have been in this region.
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