The rutabaga or swede or (yellow) turnip (Brassica napobrassica, or Brassica napus var. napobrassica) is a root vegetable that originated as a cross between the cabbage and the (white) turnip. Its leaves may also be eaten as a leaf vegetable.

"Rutabaga" (from dialectal Swedish rotabagge) is the American term, while "swede" is the term used in much of England and Wales. Its common name in Sweden is "Kålrot" (Cabbage root). It is also known as the "Swedish turnip" or "yellow turnip". To the Scots, the Irish, and some of the Northern English it is called "turnip", or colloquially, especially in Scotland, "neep"—the vegetable known elsewhere as a turnip being called a "swede" or a "white turnip" in Scotland. In the US, rutabagas may also be called "yellow turnips." In Atlantic Canada, white turnips are relatively unknown, with rutabagas being known simply as turnips.

The vegetable is native to Sweden, and was introduced into Scotland. From there, it spread to the rest of Britain and to North America. In continental Europe, it acquired a bad reputation when it became a food of last resort during World War I. In the German Steckrübenwinter (swede winter) of 1916–17, large parts of the population were kept alive on a diet consisting of little else but rutabagas. After the war, most people were so tired of eating rutabagas that they have remained unpopular to this day and are rarely planted.

These days, rutabagas are mostly eaten as part of stews or casseroles, or are served mashed with carrots, or are baked in a pasty. In Canada rutabagas are used as filler in foods such as mincemeat and Christmas cake. In Ireland, locally-grown rutabagas are sold as "Swedes".

In Scotland, "neeps" are traditionally served mashed as part of the Burns supper and are hollowed out at Hallowe'en to make Jack-o'-lanterns.

The town of Cumberland, Wisconsin celebrates the "Rutabaga Festival" each year, always the weekend preceding Labor Day Weekend.