Turnips versus Rutabaga

Though most farm markets are closed for the winter, there are a few fresh produce items grown locally and still available. Take, for instance, the turnip and its similar-looking relative, the rutabaga. The more commonly known turnip is small and round (smaller than a tennis ball), often sold with its green leaves still attached, has purple and white skin, and white flesh. Often found next to the turnip in the produce section is the rutabaga. The rutabaga's shape ranges from oval, round, or triangular, with yellowish to brown skin and cream-orange flesh. Though a turnip relative, it is often harvested two to three times larger than turnips. When purchasing them in a grocery store, you can typically find rutabagas with a paraffin wax coating and their green tops removed. The wax coating prevents them from drying out. Remove the wax either by scrubbing it under warm water or with a vegetable peeler.

The Pennsylvania Produce Guide describes young turnips as having a slightly sweet taste, but beware: as turnips age, the taste becomes stronger, sometimes described as peppery. In contrast, the rutabaga has a sweet, complex flavor.

When purchasing both the turnip and the rutabaga, select ones with a firm, smooth skin, and that are heavy for their size. Avoid products with black or soft spots, wrinkled skin, and cracks that break through the skin. However, after arriving home, storage of these two items is different. Before storing turnips, remove the tops if still attached (do not throw out the greens, yum!) then store both the greens and turnips in separate bags in the refrigerator for several weeks. Store waxed rutabagas in a cool, dry place, with "dry" being the important word, but store those that are not waxed in the refrigerator like the turnips.

Now that one or both items are stored properly in your kitchen, let us consider all the ways to prepare and eat them. Turnips can be eaten raw. In older recipes, they are used in stews and soups or boiled and mashed with white potatoes. The lesser-known rutabaga can replace the potato in nearly every recipe. Today's preparation methods include roasting, baking, or steaming them. Roasting vegetables highlights their natural sweetness. Do not forget to try the turnip greens as well.

The last thing left to compare between these two root vegetables is the nutrients they contain. Utilizing the Pennsylvania Produce Guide's Nutrition facts labels, a ½ cup portion of either one is a good source of vitamin C, is fat-free, cholesterol-free, and low in sodium.

So, the next time you are shopping for fresh produce, consider something different, like a turnip or rutabaga. Both are grown locally and available throughout the winter.

Reference

DiGuiseppe, K., & Young, N. (2017). Pennsylvania Produce, A Guide to Quality Produce Grown in PA [Pamphlet]. University Park, PA: Penn State Extension.