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  2. Rutabaga vs. Turnip: How to Tell the Difference Between ... - AOL

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  3. 28 Delicious Rutabaga Recipes You'll Love - AOL

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    What Does Rutabaga Taste Like? 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 ...

  4. Rutabaga - Wikipedia

    en.wikipedia.org/wiki/Rutabaga

    These compounds also cause the bitter taste of rutabaga. [ 31 ] As with watercress, mustard greens, turnip, broccoli, and horseradish, human perception of bitterness in rutabaga is governed by a gene affecting the TAS2R bitter receptor, which detects the glucosinolates in rutabaga.

  5. Turnip (terminology) - Wikipedia

    en.wikipedia.org/wiki/Turnip_(terminology)

    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".

  6. Pasty - Wikipedia

    en.wikipedia.org/wiki/Pasty

    The traditional Cornish pasty, which since 2011 has had Protected Geographical Indication (PGI) status in Europe, [4] is filled with beef, sliced or diced potato, swede (also known as yellow turnip or rutabaga – referred to in Cornwall and other parts of the West Country as turnip) and onion, seasoned with salt and pepper, and baked. Today ...

  7. How to Eat Turnips, Your New Favorite Root Vegetable - AOL

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  8. Turnip - Wikipedia

    en.wikipedia.org/wiki/Turnip

    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.

  9. Rutabaga-Turnip Gratin with Maple Syrup Recipe - AOL

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    Preheat the oven to 400°F. Cut the ends off the rutabagas and turnips, and peel them with a knife. Then slice them as thin as possible, using a mandoline if you’ve got one.