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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]
The rutabaga is a Brassica napus, which is a hybrid of a cabbage and a turnip and its taste reflects that. In its raw form, rutabagas are milder in taste than turnips and when cooked they taste a ...
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In Scottish and some other English dialects, the word turnip can also refer to rutabagas (North American English), also known as swedes in England, a variety of Brassica napus, which is a hybrid between the turnip, Brassica rapa, and the cabbage. Turnips are generally smaller with white flesh, while rutabagas are larger with yellow flesh.
Peeled and quartered rutabaga, celery root, turnip, or parsnip. Variations to mix into the cooked, mashed potatoes: Freshly chopped herbs such as parsley, dill, sage, and rosemary; roasted garlic ...
Prairie turnip: The prairie turnip is a legume that was often used by American Indians located in the Great Plains. Roots of the legumes provide a valuable source of protein, minerals, and carbohydrates. Most turnips have white skin and the portion of the plant that is seen above the ground is purple, red, or green in color.
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A storage clamp is used in the agricultural industry for temporary storage of root crops such as potato, turnip, rutabaga, mangelwurzel, and sugar beet. A clamp is formed by excavating a shallow rectangular depression in a field to make a base for the clamp. Root crops are then stacked onto the base up to a height of about 2 m (6 ft 7 in).