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Photo Credit: Wirestock/Getty ImagesAutumn is the prime season for brassicas—a plant family that includes cruciferous vegetables like broccoli, kale, cabbage, rutabagas, and turnips. The last two are root vegetables that are often confused due to their similar appearance. However, despite their visual resemblance, rutabagas and turnips differ in taste and preparation methods. Continue reading to learn more about how to distinguish these two root vegetables, and discover the best ways to cook and enjoy them.
What Exactly Is a Rutabaga?
A rutabaga is an elongated root vegetable, often called a swede or Swedish turnip, among other names. These root vegetables come in various colors like purple, yellow, and brown, with the flesh typically being a yellowish tan. When it comes to flavor, rutabagas are earthy with a slight bitterness, but they develop a sweet flavor once cooked.
What Exactly Is a Turnip?
A turnip is another oblong root vegetable with purple or white skin and a crunchy white interior. Typically harvested while young to achieve their sweetest and most tender form, turnips, even when raw, offer a punchy, slightly bitter taste. Their flesh is crisp, juicy, and carries a hint of peppery heat.
Rutabaga vs. Turnip
Rutabagas and turnips both belong to the brassica plant family and share a similar shape. Their skins can often appear purple, and both are oblong. However, rutabagas are typically larger and denser than turnips, which tend to be smaller and have a softer texture. Rutabaga flesh is usually yellowish, while turnips have white flesh.
The most noticeable difference is probably in taste. While both vegetables have a hint of bitterness, rutabagas tend to have a sweet, earthy flavor, whereas turnips have a sharp, peppery bite. Rutabagas are ideal for slow braising, boiling, or roasting, while turnips can be enjoyed raw or incorporated into a variety of cooked dishes.
How to Prepare Rutabagas
Rutabagas are perfect for slow cooking, which helps them soften and brings out their natural sweetness. Try tossing them in olive oil and salt, then roast at 400°F for 30-40 minutes, or until they become caramelized and tender. Roasted rutabaga makes an excellent addition to grain bowls, such as a Roasted Root Veggie Quinoa Bowl, or as a side dish for meats like Hanger Steak with Roasted Red Pepper Sauce or Pork Chops with Mustard Sauce and Frisée Salad. Rutabagas can also be boiled until soft, then mashed with butter and cream for a mashed potato-style side, or thinly sliced and baked into a cheesy vegetable gratin. They also work wonderfully cubed and added to hearty stews, like a Slow-Cooker Beef Stew, alongside vegetables like carrots and potatoes.
How to Prepare Turnips
Turnips can be enjoyed both raw and cooked. Add thin slices of turnip to a crudité platter with dips, or toss them into a green salad for a crisp, peppery kick. Like rutabagas, turnips can be boiled and mashed into a creamy side dish, or added to gratins and stews such as Quick One-Pot Spring Lamb and Vegetable Stew. Try roasting, sautéing, or steaming turnips, as in Sweet and Sour Glazed Pork Chops with Turnips and Carrots. Additionally, cooked turnips can easily be transformed into soup by blending them with broth, spices, and aromatics.
