Turnips are harvested at smaller sizes and baby turnips are a specialty. Rutabaga is commonly roasted and served with meats, is an important ingredient of the Swede casserole, used as an enhancer in soups and salads, can be baked as well as boiled along with potatoes. And watch videos demonstrating recipe prep and cooking techniques. Rutabaga is a hybrid of cabbage and turnip and is commonly called yellow turnip because of its yellow flesh. Cooked with potatoes, roasted, mashed with milk and cream, as filler in mincemeat. Rutabagas have a brown or purple skin, but turnips have a yellow or white skin. The differences in varieties mostly involve outside coloring and size. There are no side roots in turnips. One cup of fresh rutabaga cubes provides over 35 percent of the daily requirement of vitamin C, while 1 cup of turnip cubes contains about 20 percent of our daily vitamin C needs. Turnip leaves are usually light green, thin and hairy, while the rutabaga’s leaves are bluish-green, thick and smooth. Mineral comparison score is based on the number of minerals by which one or the other food is richer. The rutabaga is an often overlooked, but sweet and nutrient-packed, root vegetable. Rutabaga is also an excellent addition to mashed potatoes (and vice-versa). Turnip vs Rutabaga. However, turnips and rutabagas differ slightly in appearance, in cultivation and in their preparation and use as food. The turnips and rutabagas available at the market now have been trimmed of their tops and bottoms and coated with wax to prevent dehydration and extend storage life. Confusingly rutabagas are often referred to as turnips. Rutabagas are smaller than turnips and rutabagas are called as swede. Rutabaga is also an excellent addition to mashed potatoes (and vice-versa). Well established crop in Roman and Hellenistic times. A potato peeler works perfectly for this. Pictured above, the rutabaga … They can also be served boiled, mashed, or in casseroles. Turnip greens are edible and that they're very popular in the Southern states, and rutabaga greens are edible as well. Also, their flesh is a yellowish creamy color. There is a distinct neck or visible crown in rutabagas. Edit or create new comparisons in your area of expertise. A turnip tastes slightly more bitter than rutabaga. Copy infographic link Copy. < >. Cover and bring to a boil. Turnips are part of the Brassicaceae family which includes the very similar rutabaga, as well as mustard greens and cabbage. Turnips are best when small and tender, like around the size of a tennis ball. When roasted, rutabaga is mellow, with a unique flavor. Rutabaga is sweeter than a turnip, and also contains more starch than the latter. Rutabaga is slower growing and will not mature too soon, leaving the bulbs "woody." Larger varieties are used as fodder for farm animals. Both are root vegetables and turnip is colloquially called white turnip because its skin and flesh are both white. Both are root vegetables and turnip is colloquially called white turnip because its skin and flesh are both white. Some have reddish rings around the crown of the vegetable, others purple. Rutabaga has many national and regional names. Rutabaga produces a much bigger bulb, a lot more top growth and is more palatable to deer because of the better insect and disease resistance. Some of the dishes that use rutabagas are Rotmos, Smalahove, Raspeball, Potch. Major turnip varieties include Purple top, White Globe… Rutabagas can be peeled like potatoes prior to being cooked. All turnips have a snowy white flesh. Turnips (Brassica rapa) and rutabagas (B. napus) are generally tolerant of freezing weather, and their roots can be stored for a fairly long period of time in cold storage conditions.Rutabagas or Swedish turnips (“Swedes”) tend to be somewhat larger, sweeter and less strongly flavored than turnips. Turnip leaves are commonly eaten as turnip greens and are similar in flavor to mustard greens. However, they are easy to tell apart. Both rutabagas and turnips can be used in a variety of ways. Mineral Comparison. Though they are similar types of root vegetables, rutabaga is actually a cross between the turnip and the cabbage. Rutabagas can also be stored like potatoes or onions, in a cool dark place like a cupboard, for up to a week. Even though you might find some small ones, they are usually harvested at a larger size.Â, As with many vegetables, turnips or rutabagas should be chosen based on their firmness and whether they feel a bit heavy for their size.Â. Web. Turnip vs Rutabagas - In-Depth Nutrition Comparison Compare. These come in yellow, red and orange fleshed varieties and can be eaten raw in salads. There are other differences between a turnip and a rutabaga: rutabaga leaves are smooth and faintly blue in tone rather than hairy and bright green, rutabagas have a more distinct neck that grows above ground level between bulb and leaves, and the texture of rutabagas is finer and less woody than turnip. Both rutabagas and turnips are members of the mustard family. Firstly, rutabagas are much bigger than turnips. It is a denser root and there are numerous side shoots. High in antioxidants. Take a look at a picture of turnips and compare it to rutabaga. Diffen LLC, n.d. And while raw turnips have a spiciness similar to that of radishes, rutabagas by comparison are sweeter. The Irish call this root vegetable a turnip. A rutabaga puff is a tasty side dish casserole that will fit into any menu plan. Among these intimidating vegetables, rutabaga looms large — both because of its size, and because it is simply my favorite one of all to eat. Turnips, kohlrabi, celery root, rutabaga. Rutabagas stay tender at larger sizes. Often times, rutabagas are marketed as “wax turnips” or “yellow turnips.” Tap root and leaves are used for human consumption. The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. US Department of Agriculture.Â FoodData Central. After you know several differences between rutabaga VS turnip, you can decide to eat rutabagas or turnips. Rutabagas are slightly sweeter than turnips. (Maybe that’s why rutabagas are also called swedes.) In the U.S., the plant is also known as Swedish turnip or yellow turnip. Diffen.com. You'll find that a mashed turnip is not quite as starchy as potato, so you can add a bit of potato to the mashed turnip so that it takes on a more creamy, starchy consistency. Both turnips and rutabagas are good sources of fiber and vitamin C.ï»¿ï»¿ ï»¿ï»¿ Rutabagas have more carbohydrates, accounting for the sweeter taste. A turnip (Brassica rapa) has white flesh. Raw turnips are more widely used in salads than raw rutabagas. Rutabagas are great for roasting and stewing, and in hearty soups, like beef barley, chicken soup, and in a roasted root vegetable platter along with carrots, parsnips, beets, onions and celery root. Rutabaga: The rutabaga, the least attractive of the two, is larger, less shapely, rougher skinned, and is usually sold coated with food-grade wax. The flesh of rutabaga has more of agolden hue. Tender and small varieties are used for human consumption while large varieties are used as feed for livestock. Rutabaga Vs Turnip. Root vegetables all, and often left for last in the CSA box by otherwise enterprising cooks who are flummoxed by their ugly looks and famine-food reputations. You can also freeze your diced or pureed turnip or rutabaga. On the other hand, a rutabaga (Brassica napobrassica) has yellow flesh and its skin is … Turnip greens are edible and that they're very popular in the Southern states, and rutabaga greens are edible as well. In terms of their flavor, rutabagas are slightly sweeter-tasting than turnips whereas turnips have a slightly more radishy flavor. We push rutabaga over turnips in most cases. Flavors are essentially the same although larger turnips (3 or more inches in diameter) which appear later in the winter tend to be more pungent than the smaller (11/2 to 2 inches) turnips that appear earlier in the season. They get woody when they get bigger. Swedes are often mashed with carrots for a traditional Sunday roast. Turnips stored this way will tend to lose their firmness, so keep them in the fridge.Â. 3.While the Turnips come white-fleshed, Rutabagas are yellow-fleshed 4.While the flesh of Turnips remain whitish after cooked, the Rutabagas changes to yellowish-orange after cooking 5.While Turnips come with 20 chromosomes, the Rutabagas have 38 chromosomes Turnips, which are also great prepared in all of those ways, can also be eaten raw, used in much the same way you would use radishes, like in a salad or a crudite platter.Â Â. Turnips are a nice addition to mashed potatoes, and you can even switch it up by boiling and mashing them with some butter and salt. Like the parsnip, this plant also forms a thick taproot, but instead of an elongated form, this one takes on a rounded look, similar to a radish. What's the Difference Between Turnips and Rutabagas? Its skin can be white, white and red, or white and purple. Preparations Around the World Turnip is used as a vegetable in salads, soups and casseroles. Mostly, the root is conical in shape but occasional tomato shapes are also observed. Why Do The Irish Call A Rutabaga A Turnip? What, then, is the difference between a turnip and a rutabaga? Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. I want to cajole you into giving rutabaga a chance. Rutabagas are also generally much larger than turnips. Both of these root vegetables are a good source of complex carbohydrates for soups, stew, and casseroles. The most obvious visible difference between the two root vegetables is their size. 5 Dec 2020. Combine butter and sugar with rutabaga. Updated April 1, 2019. The rutabaga, swede (from Swedish turnip), or yellow turnip is a root vegetable that originated as a cross between the cabbage and the turnip. The Scots make an interesting dish of tatties and neeps which is potato and rutabagas mashed separately and served with haggis. The flesh of a turnip is pure white while the rutabaga is yellowish. Rutabagas are parts of soups, stews, casseroles, baked pastry etc. freeze your diced or pureed turnip or rutabaga. Both rutabagas and turnips can be stored in your refrigerator, in the crisper drawer set to the humid setting, for up to two weeks. How to Cut a Rutabaga? If you read this far, you should follow us: "Rutabaga vs Turnip." You don't usually need to peel a turnip, but the bigger it gets, the thicker its skin, and the more likely you may have to peel it. In Ireland, this favorite Thanksgiving vegetable is called a turnip. The rutabaga is thought to be an ancient cross between a turnip and a cabbage, and therefore a hybrid. Rutabaga Characteristics & Varieties Rutabagas are a bit larger than turnips, measuring up to 6 inches in diameter at maturity. Both vegetables have a mild flavor that’s best described as sweet and earthy (sort of like if a cabbage and a potato had a baby). Rutabaga greens are a bit closer to cabbage or collard greens in flavor and texture, and they are not as tangy as turnip … In fact, a rutabaga kind of looks like a giant, ugly turnip. Turnips are usually white and purple on the outside, with very white flesh, while rutabagas are yellowish and brown on the outside with orange-yellow flesh. The taste is not the same either. Rutabagas are an excellent source of antioxidants, including vitamins C and E. … Add rutabaga to a large pot of salted water. The turnip is sometimes called a “white turnip” and rutabaga is often referred to as a “yellow turnip,” referring to the common color of their … Rutabaga vs Turnip – Nutrition Facts, Health Benefits, Side Effects May 9, 2020 November 10, 2017 by Your Health Remedy's Staff Rutabaga (scientific name – Brassica napus) is a root vegetable from the cruciferous vegetable family which is believed to … Sliced mandoline-thin, rutabaga can star in a winter-white salads, with other pale and crunchy vegetables like turnips, Belgian endive, and parsnip (add pomegranate seeds for bling). After peeling them, there's another difference between Turnip vs Rutabaga. Bigger (i.e., older) turnips tend to get bitter, so opt for smaller ones that are no more than four inches in diameter. Turnips and rutabagas belong to the same family, and have many similarities; in fact, rutabagas were developed by crossing turnips with cabbages. Turnip is attributed medicinal properties and is believed to reduce body temperature. Brassica napus var. In addition, rutabagas supply some B vitamins, iron, and a sizable amount of potassium. Drain. While both turnips and rutabaga can have a purple crown, rutabagas are typically larger than turnips because they are normally harvested when roots are 4-6 inches in diameter or lager. The flesh is golden in color and a bit milder in flavor than the turnip. They are commonly used as pickles in Middle East. https://fdc.nal.usda.gov/fdc-app.html#/food-details/170465/nutrients. The part that protrudes above the ground is slightly purple or greenish in color. Because although turnips can grow quite large in size, they tend to get woody, so they’re usually harvested when small and tender. Rutabagas are harvested at larger sizes while turnips are often harvested in smaller sized "baby" turnips. Turnips and rutabagas are both members of the cabbage family, so they each have a flavor characteristic of other members of that family, including cabbage, radishes and cauliflower. Inside the bulb, a true turnip is usually white. The vegetable is harvested at larger sizes. Flavor salgam, in pickles, leaves are eaten as turnip greens. Rutabaga has yellow flesh. Rutabaga is an 18th century invention, which is a cross between a turnip and a cabbage.