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.