What Is the Difference Between a Turnip and a Rutabaga?
The key difference lies in their lineage: a turnip is a root vegetable belonging solely to the Brassica rapa species, while a rutabaga is a hybrid of the turnip and the wild cabbage (Brassica napus) and thus has a slightly sweeter and less pungent flavor. Rutabagas also tend to be larger and have a characteristic purple top.
Introduction: Understanding the Root Vegetable Family
Turnips and rutabagas, often mistaken for one another in the produce aisle, are both members of the Brassica family, a group that includes everything from broccoli and kale to cabbage and cauliflower. While they share some visual similarities and can be used in similar culinary applications, a closer look reveals distinct differences in their origins, appearance, flavor, and nutritional profiles. Understanding these nuances can help you choose the right vegetable for your next meal and appreciate the unique qualities each one offers.
Origins and History: A Tale of Two Roots
Turnip: The turnip (Brassica rapa) has a long and rich history, dating back to ancient times. Originating in the eastern Mediterranean and Asia Minor, it was a staple food for both humans and livestock for centuries. Its ability to thrive in colder climates made it an important crop in Northern Europe and North America.
Rutabaga: The rutabaga (Brassica napus), on the other hand, is a relatively recent development. Believed to have originated in Scandinavia in the 17th century, it’s a natural hybrid of the turnip and the wild cabbage. This hybrid vigor often results in larger, more robust vegetables.
Appearance and Physical Characteristics
While both are round root vegetables, several features distinguish them:
Size: Rutabagas generally grow much larger than turnips. Mature rutabagas can easily weigh several pounds, while turnips are typically smaller, often no larger than a softball.
Color: Turnips are typically white or purple on top and white on the bottom. Rutabagas usually have a more pronounced purple or brown top and a yellowish-white bottom.
Texture: The skin of a turnip is generally thinner and smoother than the skin of a rutabaga, which is thicker and often coated with wax in supermarkets for preservation. The flesh of a turnip is typically white, while the flesh of a rutabaga is yellowish-orange.
Leaf Shape: Turnip leaves tend to be more hairy and textured while rutabaga leaves are smoother and waxy.
Flavor Profile and Culinary Uses
Flavor is a key differentiator between these two root vegetables.
Turnip: Raw turnips have a sharp, pungent flavor, which mellows when cooked. They can be eaten raw in salads, pickled, or roasted, mashed, or added to soups and stews. The greens are also edible and have a peppery taste similar to mustard greens.
Rutabaga: Rutabagas are sweeter and less pungent than turnips, even when raw. This mildness makes them versatile in the kitchen. They are often roasted, mashed, added to stews, or used in gratins. Rutabagas are particularly popular in Scandinavian and Scottish cuisine.
Nutritional Value: Comparing the Benefits
Both turnips and rutabagas are nutritious additions to any diet, offering a range of vitamins and minerals.
| Nutrient | Turnip (per 100g) | Rutabaga (per 100g) |
|---|---|---|
| Calories | 28 | 38 |
| Carbohydrates | 6.4g | 8.6g |
| Fiber | 1.8g | 2.3g |
| Vitamin C | 21mg | 25mg |
| Potassium | 188mg | 305mg |
| Calcium | 30mg | 27mg |
Both are good sources of Vitamin C, fiber, and potassium. Rutabagas contain slightly more calories and carbohydrates.
Cooking Methods and Preparation Tips
Turnip: For turnips, remove the greens and scrub the root. If the skin is thick, peel it. Small, young turnips can be eaten raw. When cooking, they can be boiled, steamed, roasted, or mashed. Turnip greens can be sauteed or added to soups.
Rutabaga: Rutabagas require a bit more preparation due to their thicker skin. Cut off the top and bottom, and then use a sharp knife to peel the tough outer layer. Once peeled, the rutabaga can be cubed, sliced, or grated. Roasting brings out their natural sweetness.
Common Mistakes When Using Turnips and Rutabagas
- Peeling too much: Both turnips and rutabagas have edible skins if they are young and tender. Avoid peeling them completely if the skin is thin and unblemished, as this removes valuable nutrients.
- Overcooking: Overcooked turnips and rutabagas can become mushy and lose their flavor. Cook them until they are tender but still slightly firm.
- Not seasoning properly: Both vegetables benefit from seasoning. Salt, pepper, herbs, and spices can enhance their natural flavors.
Distinguishing Between Turnip and Rutabaga Seeds
Turnip seeds are smaller, rounder, and typically a lighter brown color. Rutabaga seeds are slightly larger, more oval-shaped, and often a darker brown. However, distinguishing them visually can be difficult without experience. The best way to ensure you’re planting the correct vegetable is to purchase seeds from a reputable source and keep them clearly labeled.
Frequently Asked Questions (FAQs)
1. Are turnip greens and rutabaga greens edible?
Yes, both turnip and rutabaga greens are edible. Turnip greens tend to have a stronger, more peppery flavor similar to mustard greens, while rutabaga greens are milder. They can be cooked in similar ways, such as sauteing, steaming, or adding to soups and stews.
2. Can I substitute turnips for rutabagas in a recipe?
You can substitute turnips for rutabagas, but be aware of the flavor difference. Turnips are more pungent and slightly bitter, so you may need to adjust the seasoning or add a touch of sweetness to compensate. Start with a smaller amount of turnip and taste as you go.
3. How should I store turnips and rutabagas?
Store both turnips and rutabagas in a cool, dark, and humid place, such as the refrigerator. Cut off the greens before storing to prevent them from drawing moisture from the root. Turnips will last for about 2-3 weeks in the refrigerator, while rutabagas can last for up to several months.
4. What are the health benefits of eating turnips?
Turnips are a good source of Vitamin C, fiber, and potassium. They are also low in calories and can help support healthy digestion, boost the immune system, and maintain healthy blood pressure. They also contain glucosinolates, which are being studied for their potential anti-cancer properties.
5. What are the health benefits of eating rutabagas?
Rutabagas are also a good source of Vitamin C, fiber, and potassium, offering similar health benefits to turnips. They are particularly rich in antioxidants and may help reduce inflammation.
6. Are there any potential side effects of eating turnips or rutabagas?
For most people, turnips and rutabagas are safe to eat in moderation. However, individuals with thyroid issues should be aware that they contain goitrogens, which can interfere with thyroid hormone production. Cooking these vegetables can reduce the goitrogenic effect.
7. What is the best time of year to plant turnips and rutabagas?
Both turnips and rutabagas are cool-season crops. Turnips are typically planted in the spring or fall, while rutabagas are best planted in mid-summer for a fall harvest, as they require a longer growing season.
8. How do I know when a turnip or rutabaga is ripe?
Turnips are ready to harvest when the roots are about 2-3 inches in diameter. Rutabagas should be harvested when they reach their mature size, typically several pounds in weight. The roots should be firm and free of blemishes.
9. What does “waxed” rutabaga mean, and should I be concerned?
Supermarkets often coat rutabagas in wax to prevent moisture loss and extend their shelf life. The wax is typically food-grade and safe, but it’s best to peel the rutabaga completely to remove the wax before cooking.
10. Can I grow turnips and rutabagas in the same garden?
Yes, you can grow turnips and rutabagas in the same garden. However, if you save seeds from your harvest, be aware that they can cross-pollinate, which may result in hybrid offspring with unpredictable characteristics.
11. Are turnips and rutabagas gluten-free?
Yes, both turnips and rutabagas are naturally gluten-free. They are a safe and nutritious option for individuals with celiac disease or gluten intolerance.
12. Are turnips and rutabagas high in sugar?
Compared to other root vegetables like carrots or beets, turnips and rutabagas are relatively low in sugar. While rutabagas are slightly sweeter than turnips, neither vegetable is considered to be high in sugar, making them suitable for individuals monitoring their sugar intake.