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Rutabagas vs. Turnips

What’s the difference between a rutabaga and a turnip?

What’s the difference between a rutabaga and a turnip?

Although rutabagas and turnips can often be used interchangeably in cooking, they are not one and the same. Both vegetables are cool-weather crops and belong to the mustard family, but the mild-flavored, yellow-tinged rutabaga (also known as a “Swede” or yellow turnip) is generally larger, sweeter, and starchier. It is thought to have evolved in the 17th century from a cross between a wild cabbage and a turnip. The white turnip, however, is all turnip and has a sharper bite; tasters found it somewhat overpowering in several stews we tested. Whichever tuber you choose, remember that small equals sweet: The larger the rutabaga or turnip, the more bitter and woody it will be. Supermarket rutabagas are usually sold coated in edible wax to prolong their shelf life, so they should be peeled before cooking; turnips can simply be scrubbed clean.

RUTABAGA

RUTABAGA: A close relative of the turnip, this large root has thin skin and sweet, golden flesh. Its flavor is reminiscent of "broccoli and mustard," with a "horseradish aftertaste" and "dense, crunchy" texture. Supermarket rutabagas are usually sold coated in edible wax to prolong their shelf life, so they should be peeled before cooking. Steam, boil, or roast.

TURNIP

TURNIP: Turnips are recognizable by their off-white skin capped with a purple halo. When young, turnips are tender and sweet, but as they age they become increasingly "sulphurous," with a "tough, woody texture" and "bitter aftertaste." Peeled turnips can be steamed, boiled, or roasted.

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