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Kohlrabi (German: [koːlˈʁaːbi] ⓘ; pronounced / k oʊ l ˈ r ɑː b i / in English; scientific name Brassica oleracea Gongylodes Group), also called German turnip or turnip cabbage, is a biennial vegetable, a low, stout cultivar of wild cabbage.
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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 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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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.
Brassica fruticulosa, the Mediterranean cabbage or twiggy turnip, is a member of the agriculturally significant genus Brassica. It was described by Domenico Maria Leone Cirillo in 1792. Description
The flowers, seeds, stalks, and tender leaves of many species of Brassica can be eaten raw or cooked. [5] Almost all parts of some species have been developed for food, including the root (swede, turnip), stems (), leaves (cabbage, collard greens, kale), flowers (cauliflower, broccoli, romanesco broccoli), buds (Brussels sprouts, cabbage), and seeds (many, including mustard seed, and oil ...