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The rutabaga or swede differs from the turnip (Brassica rapa) in that it is typically larger and yellow-orange rather than white. In the Canadian provinces of Ontario, Newfoundland and Labrador and Atlantic Canada, the yellow-fleshed variety are referred to as "turnips", whilst the white-fleshed variety are called "white turnips".
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The term turnip is also used for the white turnip (Brassica rapa ssp rapa). [6] [8] 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 snannies snadgers, snaggers (archaic) or narkies. [9]
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.
The recipe for a Cornish pasty, as defined by its protected status, includes diced or minced beef, onion, potato and swede in rough chunks along with some "light peppery" seasoning. [20] The cut of beef used is generally skirt steak. [39] Swede is sometimes called turnip in Cornwall, [40] but the recipe requires use of actual swede, not turnip ...
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Swedish wine, in terms of wine produced commercially from grapes grown in Sweden, is a very marginal but growing industry which saw its first beginnings in the late 1990s. In less strict usage, the term "Swedish wine" has also been applied to fruit wine from Sweden, which has a very long tradition, and wine produced in Sweden from imported ...
Within the European Union, the term "wine" and its equivalents in other languages is reserved exclusively for the fermented juice of grapes. [4]In the United States, the term is also used for the fermented juice of any fruit [5] or agricultural product, provided that it has an alcohol content of 7 to 24% (alcohol by volume) and is intended for non-industrial use. [6]
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