rutabaga - traduction vers arabe
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rutabaga - traduction vers arabe

SUBSPECIES OF PLANT
Neep; Rutabega; Brassica napobrassica; Swede (vegetable); Swedish turnip; Ruta-baga; Turnip-rooted cabbage; Neeps; Rutabagas; Swede (root vegetable); Swede (Root Vegetbale); Swede (Root Vegetable); Yellow turnip; Rutebega; Swede turnip; Swede (Brassica napobrassica); Brassica napus subsp. rapifera; B. napus subsp. rapifera; Brassica napus var. napobrassica
  • [[Haggis]] served with neeps and [[tatties]]
  • Harvested roots waiting to be prepared
  • Rotmos served with sausage
  • [[Lanttulaatikko]]
  • Longitudinal section of a root
  • Harvested roots
  • A traditional Irish Halloween turnip (rutabaga) lantern on display in the [[Museum of Country Life]], Ireland

RUTABAGA         

ألاسم

الرتباج اللفت السويدي; اللفت اّصفر

rutabaga         
اسْم : الرُّتباج وهو اللفت السويدي
rutabaga         
روتاباغة ، ملفوف لفتى ، كرنب لفتى

Définition

rutabaga
(rutabagas)
A rutabaga is a round yellow root vegetable with a brown or purple skin. (AM; in BRIT, use swede
)
N-VAR

Wikipédia

Rutabaga

Rutabaga (; North American English) or swede (British English and some Commonwealth English) is a root vegetable, a form of Brassica napus (which also includes rapeseed). Other names include Swedish turnip, neep (Scots), and turnip (Scottish and Canadian English, Irish English and Manx English). However, elsewhere the name "turnip" usually refers to the related white turnip. The species Brassica napus originated as a hybrid between the cabbage (Brassica oleracea) and the turnip (Brassica rapa). Rutabaga roots are eaten as human food in various ways, and the leaves can be eaten as a leaf vegetable. The roots and tops are also used for livestock, either fed directly in the winter or foraged in the field during the other seasons. Scotland, Northern and Western England, Wales, the Isle of Man and Ireland had a tradition of carving the roots into lanterns at Halloween.

Exemples du corpus de texte pour rutabaga
1. Cut parsnips, turnips, and rutabaga into medium–size chunks, and cut slow–cooking vegetables, such as carrots and potatoes, into smaller chunks.