What is the difference between a turnip and a rutabaga? Can one be substituted for another?
Turnips and rutabagas are root vegetables that are similar in appearance and flavor. Tucked safely underground, they can survive bitterly cold weather, making them virtually the only fresh vegetables traditionally available throughout the winter. Both have been a part of culinary tradition for centuries. The turnip has white skin and flesh and a purplish top. Younger turnips have a more delicate, sweeter taste than more mature turnips, which often taste slightly woody. Rutabagas, usually sold waxed, look like large turnips and are actually thought to be a cross between turnips and cabbage. In fact, they are often called yellow turnips. They have thin, pale-yellow skin and firm, slightly sweet flesh. In most recipes you can substitute one for the other. When buying either vegetable, pick those that are firm and fresh-looking. If you wrap them in paper towels or burlap and store them in a cool, dark place, they should last up to a month. Before use, they should be thoroughly washed, trim
