Turnip vs. Rutabaga — What's the Difference?
By Tayyaba Rehman & Maham Liaqat — Updated on March 13, 2024
Turnips are small, white, slightly bitter root vegetables, while rutabagas are larger, yellowish, and sweeter, both belonging to the Brassica genus but differing in species and taste.
Difference Between Turnip and Rutabaga
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Key Differences
Turnips (Brassica rapa) are root vegetables known for their white flesh and slightly bitter taste. They are typically smaller and can be eaten raw or cooked, often used in salads, soups, and stews. On the other hand, rutabagas (Brassica napobrassica), also known as Swedes in some parts of the world, are larger, have yellowish flesh, and a sweeter taste compared to turnips. Rutabagas are a hybrid of cabbage and turnip and are usually cooked to bring out their flavor, commonly used in dishes like mashed rutabagas, casseroles, and hearty stews.
While turnips have a crisp texture that can be enjoyed both raw and cooked, rutabagas are generally too dense and woody to be eaten raw, thus they're typically roasted, boiled, or mashed. This difference in texture makes turnips more versatile in culinary uses, allowing them to add a crunchy element to salads or a soft, aromatic flavor when cooked. Rutabagas, with their sweet and mildly peppery flavor, lend a richer taste to cooked dishes.
Turnips can be harvested much earlier than rutabagas, making them available year-round, whereas rutabagas are usually harvested in the fall. This seasonal availability reflects their use in seasonal dishes, with turnips often appearing in spring and summer recipes, while rutabagas are more common in fall and winter meals.
Turnips are generally regarded as a low-calorie food, ideal for weight management diets, while rutabagas, despite also being low in calories, provide a slightly higher energy content due to their larger size and higher carbohydrate content. Both vegetables are rich in nutrients, including vitamin C, fiber, and potassium, but rutabagas offer a slightly higher nutrient density because of their larger size and denser flesh.
While both turnips and rutabagas are nutritious root vegetables from the Brassica family, they differ in taste, texture, culinary uses, and nutritional content, reflecting their distinct roles in various cuisines and dietary preferences. Whether eaten raw or cooked, both vegetables offer a range of health benefits and flavors to explore in cooking.
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Comparison Chart
Scientific Name
Brassica rapa
Brassica napobrassica
Taste
Slightly bitter
Sweeter and mildly peppery
Color
White flesh
Yellowish flesh
Size
Smaller
Larger
Culinary Uses
Eaten raw or cooked, versatile in salads, soups, and stews
Typically cooked, used in mashed dishes, casseroles, and stews
Texture
Crisp, can be eaten raw
Dense, usually cooked
Seasonal Availability
Year-round, with peak in spring and summer
Fall and winter, with a peak in availability during these seasons
Nutritional Content
Low in calories, rich in vitamin C, fiber, and potassium
Slightly higher in calories and carbohydrates, rich in vitamin C, fiber, and potassium
Compare with Definitions
Turnip
Available year-round, turnips are particularly popular in spring and summer dishes.
The spring vegetable soup featured turnips prominently for their fresh taste.
Rutabaga
The yellowish flesh of rutabagas makes them distinct from turnips.
The colorful addition of rutabagas added both flavor and visual appeal to the root vegetable gratin.
Turnip
The slightly bitter flavor of turnips can complement a variety of dishes.
The slight bitterness of turnips balanced the sweetness of the carrots in the roasted vegetable medley.
Rutabaga
Rutabagas, also known as Swedes, are a hybrid vegetable with a sweet and mildly peppery taste.
The mashed rutabagas brought a sweet, earthy flavor to the dinner table.
Turnip
They can be eaten both raw and cooked, making them versatile in culinary uses.
He enjoyed turnips both as a crunchy addition to his lunch salad and as a soft, flavorful component in the evening stew.
Rutabaga
Larger and denser than turnips, rutabagas are typically cooked to soften their woody texture.
She roasted rutabagas to enhance their natural sweetness in the fall stew.
Turnip
Turnips are a type of white-fleshed root vegetable known for their slightly bitter taste.
She added diced turnips to the salad for a crisp, peppery flavor.
Rutabaga
They are a source of carbohydrates and nutrients, including vitamin C and fiber.
For a nutrient-dense side dish, he prepared honey-glazed rutabagas.
Turnip
Turnips are low in calories and rich in nutrients like vitamin C and potassium.
To boost her vitamin intake, she incorporated turnips into her diet.
Rutabaga
Rutabagas have a seasonal peak in fall and winter, aligning with hearty meals.
The winter casserole featured rutabagas for their rich, comforting taste.
Turnip
The turnip or white turnip (Brassica rapa subsp. rapa) is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot.
Rutabaga
Rutabaga (; North American English) or swede (British English and some Commonwealth English) is a root vegetable, a form of Brassica napus (which also includes rapeseed). Other names include Swedish turnip, neep (Scottish) and turnip (Canadian English, Northern English, Irish English and Cornish English) – however, elsewhere the name "turnip" usually refers to the related white turnip.
Turnip
A round root with white or cream flesh which is eaten as a vegetable and also has edible leaves.
Rutabaga
A plant (Brassica napus var. napobrassica) in the mustard family, having a thick bulbous yellowish root used as a vegetable.
Turnip
The European plant of the cabbage family which produces the turnip.
Rutabaga
The edible root of this plant. In both senses also called swede, Swedish turnip.
Turnip
A large, thick, old-fashioned watch.
Rutabaga
The swede, or Swedish turnip; the European plant Brassica napus var. napobrassica
Turnip
A widely cultivated Eurasian plant (Brassica rapa) of the mustard family, having a large rounded edible whitish root and edible leaves.
Rutabaga
The edible root of this plant
Turnip
The root of this plant, eaten as a vegetable.
Rutabaga
The large yellow root of a rutabaga plant used as food
Turnip
Chiefly Northeast US A rutabaga.
Rutabaga
A cruciferous plant with a thick bulbous edible yellow root
Turnip
The white root of a yellow-flowered plant, Brassica rapa, grown as a vegetable and as fodder for cattle.
Turnip
The yellow root of a related plant, the swede or Brassica napus.
Turnip
(Hong Kong) The white root of Raphanus sativus var. longipinnatus, also known as a daikon.
Turnip
(dated) A large, heavy pocket watch, so called because its profile resembled the vegetable.
Turnip
(slang) A fool or simpleton.
Turnip
(transitive) To plant with turnips.
Turnip
(transitive) To feed or graze (livestock) on turnips.
Turnip
The edible, fleshy, roundish, or somewhat conical, root of a cruciferous plant (Brassica campestris, var. Napus); also, the plant itself.
Turnip
Widely cultivated plant having a large fleshy edible white or yellow root
Turnip
Root of any of several members of the mustard family
Common Curiosities
Can turnips and rutabagas be used interchangeably in recipes?
While they can be substituted for each other in some recipes, their different tastes and textures may alter the dish's intended flavor profile.
What are the health benefits of eating turnips and rutabagas?
They are rich in vitamin C, fiber, and potassium, supporting immune health, digestion, and blood pressure regulation.
How do you store turnips and rutabagas?
Both should be stored in a cool, dry place; turnips can be refrigerated for a week, while rutabagas last longer due to their denser flesh.
What is the main difference between turnips and rutabagas?
The main difference lies in their taste, size, and culinary uses, with turnips being smaller and slightly bitter, and rutabagas larger, sweeter, and typically cooked.
Are turnips or rutabagas better for you?
Both are nutritious, but rutabagas offer a slightly higher energy content and nutrient density due to their larger size and denser flesh.
Can I eat the greens of turnips and rutabagas?
Yes, the greens of both vegetables are edible and highly nutritious, offering a great source of vitamins A, C, and K.
Why are turnips available year-round but rutabagas are not?
This is due to their growing cycles; turnips have a shorter growing season and can be planted multiple times a year, while rutabagas take longer to mature.
Are turnips and rutabagas keto-friendly?
Turnips are lower in carbohydrates and can fit into a keto diet in moderation, while rutabagas are slightly higher in carbs but may still be included sparingly.
How do turnips and rutabagas grow?
Turnips and rutabagas both grow underground as root vegetables, but rutabagas typically require a longer growing period.
What makes rutabagas sweeter than turnips?
Rutabagas have a higher sugar content, which is emphasized through cooking, making them naturally sweeter.
How long do turnips and rutabagas last?
Turnips can last up to a week in the refrigerator, while rutabagas can last several weeks if stored properly.
Why might someone choose turnips over rutabagas, or vice versa?
Personal taste preferences, nutritional goals, and intended culinary uses may influence the choice between these two vegetables.
What is the nutritional difference between turnips and rutabagas?
Rutabagas are slightly higher in calories and carbohydrates, but both provide a good source of vitamin C, fiber, and potassium.
Can turnips be eaten raw?
Yes, turnips can be eaten raw and often are, adding a crisp, peppery flavor to salads and slaws.
What's the best way to cook rutabagas?
Roasting, boiling, or mashing are popular methods that enhance their natural sweetness and soften their dense texture.
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Written by
Tayyaba RehmanTayyaba Rehman is a distinguished writer, currently serving as a primary contributor to askdifference.com. As a researcher in semantics and etymology, Tayyaba's passion for the complexity of languages and their distinctions has found a perfect home on the platform. Tayyaba delves into the intricacies of language, distinguishing between commonly confused words and phrases, thereby providing clarity for readers worldwide.
Co-written by
Maham Liaqat
