Rutabaga
Sweden and Norway

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 (Swedish, literally 'root mash') or kålrabistappe (Norwegian). Onion is occasionally added. In Norway, kålrabistappe is an obligatory accompaniment to many festive dishes, including smalahove, pinnekjøtt, raspeball and salted herring. In Sweden, rotmos is often eaten together with cured and boiled ham hock, accompanied by mustard. This classic Swedish dish is called fläsklägg med rotmos.
punctuation:no_comma