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Roast: For an easy seasonal side dish, drizzle bite-sized pieces of parsnips, Brussels sprouts, and turnips with olive oil, then roast for 350 degrees Fahrenheit, says Ziata. Serve with a honey ...
The parsnip is native to Eurasia; it has been used as a vegetable since antiquity and was cultivated by the Romans, although some confusion exists between parsnips and carrots in the literature of the time. It was used as a sweetener before the arrival of cane sugar in Europe. [3] Parsnips are usually cooked but can also be eaten raw.
However, elsewhere, the name "turnip" usually refers to the related white turnip. The species Brassica napus originated as a hybrid between the cabbage (Brassica oleracea) and the turnip (Brassica rapa). Rutabaga roots are eaten as human food in various ways, and the leaves can be eaten as a leaf vegetable.
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.
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Turnips, a taproot. Taproot (some types may incorporate substantial hypocotyl tissue) Arracacia xanthorrhiza (arracacha) Beta vulgaris (beet and mangelwurzel) Brassica spp. (kohlrabi, rutabaga and turnip) Bunium persicum (black cumin) Burdock (Arctium, family Asteraceae) Carrot (Daucus carota subsp. sativus) Celeriac (Apium graveolens rapaceum)
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New England boiled dinner with cabbage, potato, white turnip, rutabaga, carrot, onion, and parsnip. A New England boiled dinner is a traditional New England meal, consisting of corned beef with cabbage and one or more root vegetables, such as potatoes, rutabagas, parsnips, carrots, turnips, or onions. [1]
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