Some will also refer to both swede and (white) turnip as just turnip (this word is also derived from næp). [8] In north-east England, turnips and swedes are colloquially called snadgers, snaggers (archaic) or narkies. [9] Rutabaga is also known as moot in the Isle of Man and the Manx language word for turnip is napin. [10]

A vinyl LP of Carl Sandburg reading some of the stories, Rootabaga Stories as told by Carl Sandburg was released on Caedmon (TC 1089) in 1958; the cassette version is Caedmon CDL 51089. Contents: Rutabagas and turnips are also high in fiber, which is vital for digestive and heart health. It also helps with weight loss. Potassium helps regulate blood pressure, nerve signaling, and fluid balance and reduces the risk of heart disease and stroke. Let's start with the similarities. When it comes to these two, they can share storage space in the crisper drawer of your refrigerator. Just make sure that the drawer is set to a humid setting so that the vegetables can last for up to 2 weeks. If you haven’t had rutabaga before, it’s a brassica vegetable also known as a yellow turnip or Swede (short for Swedish turnip) – it’s big, about the size of a coconut, and purply, making it look like a large turnip. They’re believed to be a cross between cabbage and turnip, but taste more like mellow winter squash – raw, they’re crunchy and snappy, and remind me of peppery radish. Cooked, they’re pale yellow, less starchy than potatoes, reminiscent of butternut squash with a hint of turnip. Greene, Wesley (2012). "Turnip". Vegetable Gardening the Colonial Williamsburg Way. Rodale. pp.95–98. ISBN 978-1609611620. Turnips are biennial plants that must pass through a winter season to form flowers and seed... In colder regions, they must be dug and stored for winter and replanted in spring.Some swear by the slightly sweet and nutty flavor of rutabagas. Others prefer the earthy and mildly bitter taste of turnips. Olsson, K.; Jeppsson, L. (1984). "Undesirable glucosinolates in Brassica vegetables". Acta Hort. 163 (163): 83–84. doi: 10.17660/ActaHortic.1984.163.9. Rutabagas look similar to turnips. They are brownish-yellow or purple on the outside and yellow or white on the inside. They are generally seen in Chinese, Japanese, Indian, Scandinavian, European, British, and American cuisines, and they are widely used vegetables because of their high nutrient content. Rutabaga Nutrition Brassica napobrassica". International Plant Names Index (IPNI). Royal Botanic Gardens, Kew; Harvard University Herbaria& Libraries; Australian National Botanic Gardens . Retrieved 30 October 2009. A recent study on 3D human skin models found that glucosinolates helped protect against UV damage. However, more research is needed ( 16).

McLaughlin, Chris. The Complete Idiot's Guide to Heirloom Vegetables. Penguin, 2010. ISBN 9781101441831. p. 208. If you are allergic to turnips, cabbage, spinach or any other cruciferous vegetables, consult a physician before adding rutabaga to your diet. An allergy to rutabaga is not common, but if you experience any symptoms of food allergies, then you should discontinue consumption of rutabaga and seek medical attention. ConclusionBecause of these differences, it is not recommended to substitute one for the other in a recipe if you are aiming for certain flavour profiles to come through your dish. Storage

Meanwhile, rutabagas take 80-100 days to mature. Turnips frequently get planted as a spring crop as soon as the soil is workable. Irish American Dad fancied a scoop of mashed turnip instead of an overly- sweet, sweet potato casserole that year. He rose to the challenge, searching high and low, from grocery store to fresh fruit market, along the turnip trail. The rutabaga, swede (from Swedish turnip), or yellow turnip is a root vegetable that originated as a cross between the cabbage and the turnip. Rutabagas and turnips are comparable enough to make an adequate substitution for each other in a recipe. They’re also a fun swap for more common root vegetables like carrots or potatoes. Rutabaga is a root vegetable that is often said to be a cross between a turnip and a cabbage. Although it has a strong, pungent flavor and an earthy smell, it tastes milder than a turnip when raw. When cooked, rutabagas taste slightly sweet, savory, and buttery like sweet potatoes but with a little bitter flavor. ‌

Here’s a simple chart of the nutritional benefits that you can get from 1 cup of raw rutabaga and 1 cup of raw turnip. Turnip leaves are sometimes eaten as "turnip greens" ("turnip tops" in the UK), and they resemble mustard greens (to which they are closely related) in flavor. Turnip greens are a common side dish in southeastern U.S. cooking, primarily during late Fall and Winter. Smaller leaves are preferred. Varieties of turnip grown specifically for their leaves resemble mustard greens and have small roots. These include rapini (broccoli rabe), bok choy, and Chinese cabbage. Similar to raw cabbage or radish, turnip leaves and roots have a pungent flavor that becomes milder after cooking. [ citation needed] The "Rootabaga" stories were born of Sandburg's desire for "American fairy tales" to match American childhood. He felt that the European stories involving royalty and knights were inappropriate, and so set his stories in a fictionalized American Midwest called "the Rootabaga country" with fairy-tale concepts such as corn fairies mixed with farms, trains, sidewalks, and skyscrapers. [3] Rutabaga has many national and regional names. Rutabaga is the common North American term for the plant. This comes from the Swedish dialectal word rotabagge, [1] from rot ( root) + bagge (lump, bunch). [2] In the U.S., the plant is also known as Swedish turnip or yellow turnip. [3] [4] it is in Rootabaga Country, and in the biggest village of that country, the Potato Face Blind Man sits with his accordion on the corner nearest the post office. There he sits with his eyes never looking out and always searching in. And sometimes he finds in himself the whole human procession."

Rich in vitamin C. Vitamin C is essential for your immune system and nervous system. It also assists in collagen formation, which helps maintain your skin and slows aging. ‌Turnips look white, while rutabagas look yellowish, sometimes even brownish. Both are creamy white inside. The leaves are also edible and can be prepared in similar fashion to mustard greens or Swiss chard.