"'Rutabaga' comes from rotabagge, the plant’s Swedish name, meaning 'baggy root.'"

"This is, perhaps, the reason that it’s sometimes called a Swedish turnip or simply a swede. Dense and sweetly earthy, a spheroid that can grow to the size of a human head, with a mottled, brown-and-white surface and a buttery, yellow interior, the rutabaga looks like an overgrown turnip—which it is, sort of, at least on its mother’s side. A reproductive quirk of the Brassica genus allows for uncommonly easy hybridization (see the evidence in your local grocery store: kalettes, the frilly little greens that were 2014’s sexy new vegetable, are a cross between kale and Brussels sprouts). Somewhere, in the misty meadows of Central Europe, a turnip got frisky with a cabbage, and the rutabaga was born. This genetic history was confirmed only recently, in 1935, by the Korean-Japanese agricultural scientist Woo Jang-choon. But, three hundred years before, Bauhin, with his eye for botanical detail, saw to name the plant napobrassica, the turnip-cabbage."

From "What Rutabaga Does Better Than Anything Else" (The New Yorker).

I might buy a rutabaga and attempt to make the recipe for Rutabaga Noodles Cacio e Pepe. But if I do, playing in my head the entire time I'm making it will be the yodeling section of "Call Any Vegetable."