Turnips are very popular in France. They come in tempting pink and white, less tempting green and yellow, and the big globular variety known as 'golden'. Rutabagas are a bit less popular, but widely available. They also come in pink and white, and green and yellow. So how do you tell a turnip from a rutabaga? I asked Charlotte at the local organic market garden les Jardins Vergers de la Petite Rabaudière and she told me that turnips have fine tap roots that emerge abruptly from the swollen part of the root that you eat. Rutabagas taper into their tap root, which is much thicker. Easy peasy once you know how.
Rutabagas are known as swedes in England and Australia, and neeps in Scotland. I like rutabagas, which are yellow fleshed and a bit sweet. I am not so fond of turnips, which can be white or yellow fleshed, and are usually somewhat bitter. Rutabagas mash well, turnips do not.
Organic turnips in my local farm shop.
Organic rutabagas in the farm shop.
1 comment:
We love both, especially tatties and neeps which is potato and swede mash. Turnips can be a bit bitter so we don't buy them as often but they're good in casseroles.
Post a Comment