This is the main reason why rutabagas are a better choice for mashing than turnips. Turnips are more bright white.įrom a taste perspective, rutabagas are creamy and sweeter than turnips which have a more pungent and bitter taste. On the inside, rutabagas are a golden yellow color.
Turnips can be grown in most climates and are harvested at a smaller size.Ĭolor wise, turnips are white and bright purple/pink whereas rutabagas, as shown above, are more muted in color on the exterior. Rutabagas are a colder climate crop that are harvested at a large size. Rutabaga were actually cultivated as a cross between turnips (brassica rapa) and cabbage. WHAT’S THE DIFFERENCE BETWEEN A RUTABAGA AND TURNIP? It’s also sometimes called a Swedish turnip which lends to a lot of the confusion between the two root vegetables since they look very similar. Rutabaga, also known as “swede” to the British, is a root vegetable from the Brassica napus family. Their creamy texture and milder flavor (compared to a turnip, beet or parsnip) lends itself perfectly for creating all the comfort food vibes you get from a serving of mashed potatoes in a “healthier” way. While I’ve made “alternative” mashes before with other ingredients like mashed vanilla carrot parsnip puree, I really love how well rutabagas mimic potatoes for a wonderful lower-carb side dish option. Most of the time I’ll roast them (like crispy roasted turnips), sometimes I’ll make soup with them (like creamy root vegetable soup), and every now and then I’ll mash them up for a potato substitute. When the summer produce selection wanes this time of year and I want something other than broccoli or cauliflower outside of the leafy green family, I turn to root vegetables. Of all the root vegetables, rutabaga may be my favorite solely because of its name and how fun it is to say. This creamy, hearty and inexpensive root vegetable is paired with a garlic herb butter for extra flavor.
Mashed rutabaga is a simple side dish that makes a great lower-carb alternative to mashed potatoes.
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