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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".
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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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 ...
Brassica species and varieties commonly used for food include bok choy, broccoli, cauliflower, cabbage, choy sum, kohlrabi, napa cabbage, rutabaga, turnip and some seeds used in the production of canola oil and the condiment mustard. Over 30 wild species and hybrids are in cultivation, plus numerous cultivars and hybrids of cultivated origin.
2 medium-sized rutabagas; 2 medium-sized turnips (about 3 pounds total of rutabagas and turnips together) 3 cup heavy cream; 1 / 4 cup maple syrup; 1 pinch of cayenne pepper; 1 pinch of ground nutmeg; 1 tbsp unsalted butter; 1 / 2 tsp salt; 1 / 4 tsp fresh ground black pepper; 2 fresh rosemary sprigs, leaves chopped (about 2 teaspoon)
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