Flavour-wise, rutabagasare sweeterthan turnips, which have a sharper flavour. As well, when cooked, the turnip will remain white, but the rutabaga will become a vibrant gold colour. Technically speaking, the rutabaga is a hybrid cultivar. Rutabagas likely originated in Scandinavia or Russia sometime during the seventeenth century due to crossbreeding turnips and cabbages.

a b c Sanderson, Helen (2005). Prance, Ghillean; Nesbitt, Mark (eds.). The Cultural History of Plants. Routledge. p.72. ISBN 0415927463.

Irish Side Dishes

Overall, vitamin C plays an important role in immune function and the modulation of resistance to infectious agents, reducing the risk, severity and duration of infectious diseases. Rutabaga’s healthy, powerful punch of dietary fiber makes it a smart choice for your overall well-being, so add it in to reap these benefits. 3. Rich in Potassium Rootabaga Stories was followed by a sequel, Rootabaga Pigeons, published in 1923. A little known volume of Rootabaga stories called Potato Face was published in 1930 by Harcourt, Brace and Company. It was not illustrated. A collection of previously unpublished stories was published as More Rootabagas in 1993 with illustrations by Paul O. Zelinsky. Finnish cuisine also roasts, bakes, boils, and grills rutabagas. Oven-baked root vegetables are another home-cooking classic in Finland: rutabaga, carrots, beetroots, and potatoes are roasted in the oven with salt and oil. Karjalanpaisti (Karelian hot pot) is a popular slow-cooking stew with root vegetables and meat cooked for a long time in a Dutch oven. There is presumably some influence from wild mustard, or Brassica napus, as well. In most parts of Europe, rutabaga is referred to as a Swedish turnip or Swede.

Zohary, Daniel; Hopf, Maria; Weiss, Ehud (2012). Domestication of plants in the Old World: the origin and spread of domesticated plants in Southwest Asia, Europe, and the Mediterranean Basin (4thed.). Oxford: Oxford University Press. p.139. ISBN 9780199549061. He did not fail us. He found one hiding beneath a head of cabbage in a Meijers store far, far away. And so that year we gave thanks, for one man's perseverance in his quest to deliver a Thanksgiving rutabaga. It’s common to get turnip and rutabaga confused, but they do have their differences. They are relatives, but rutabagas are actually larger, denser and higher in many essential nutrients.Epidemiological and clinical studies indicate that a diet high in potassium lowers blood pressure in individuals with both raised blood pressure and average blood pressure. Prospective cohort studies and outcome trials show that increasing intake reduces cardiovascular disease mortality, which is mainly attributable to the blood pressure-lowering effect and also partially may be due to the direct effects of potassium on the cardiovascular system. While the taste is similar, rutabagas are generally sweeter than turnips. Turnips are mildly spicy when they’re raw and take on an earthy, nutty flavor once cooked. As for taste, rutabagas are slightly sweeter and have less bite than turnips. Both still retain a hint of bitterness, though. Place half of the turnip greens in the pan with the onions. Allow them to cook down before adding the rest of the greens. Rutabagas and turnips have similar tastes but they have their nuances, especially for the discerning palette.

Brassica napus rapifera". International Plant Names Index (IPNI). Royal Botanic Gardens, Kew; Harvard University Herbaria& Libraries; Australian National Botanic Gardens . Retrieved 30 October 2009. Interestingly, vitamins C and E work closely together. After vitamin E is depleted, vitamin C helps regenerate it, allowing for these antioxidants to continue protecting your cells ( 5, 6).Brassica napobrassica". International Plant Names Index (IPNI). Royal Botanic Gardens, Kew; Harvard University Herbaria& Libraries; Australian National Botanic Gardens . Retrieved 30 October 2009. As a lover of vegetables, I regularly contemplate which produce item reigns supreme. One such pondering is about turnip vs. rutabaga. A common question in the produce aisle at the supermarket is, “Are rutabagas and turnips the same?” The answer is, not exactly. Rutabagas are an ancient hybrid cross between turnips and wild cabbage. They’re slightly sweeter in flavor and much larger in size. Aside from the actual rutabaga root or turnip root that is mostly used in dishes, the greens of these plants are also edible. Rutabaga and turnip greens differ from each other. Rutabaga greens are more cabbage-like and not as tangy as turnip leaves are. What Do They Taste Like?