Differences between Rutabaga and Turnip
Rutabaga vs. Turnip
Rutabaga and turnip are root vegetables from the Brassicaceae, or mustard, family.[1] While often confused due to similar names and appearance, they are distinct vegetables with different origins, tastes, and culinary applications.[2] In some regions, the names are used interchangeably; rutabagas are called "swedes" or "Swedish turnips" in many Commonwealth nations and may be called "turnips" in parts of the UK and Canada.[3] Turnips may be referred to as "white turnips" to distinguish them.
The rutabaga (Brassica napus var. napobrassica) is understood to be a hybrid, originating from a cross between a turnip (Brassica rapa) and a cabbage (Brassica oleracea).[4] This cross is thought to have first occurred in Scandinavia or Russia in the 17th century.[3][5] The turnip (Brassica rapa var. rapa) is an older vegetable, cultivated in ancient times and believed to have originated in Central Asia or Europe.
Visually, rutabagas are typically larger than turnips, with a rounder, more elongated shape. Their skin is yellowish-brown, often with a purple crown, and the flesh is a light yellow-orange color.[4] Turnips are generally smaller, with white skin that is purple or reddish on the upper part that grew above ground. Their flesh is white. Rutabaga leaves are smooth and have a bluish tint, similar to cabbage, while turnip leaves are green and slightly hairy.
In terms of flavor, rutabagas are known for being sweeter and milder, while turnips have a sharper, more peppery or radish-like taste when raw. Cooking brings out the rutabaga's sweetness, whereas turnips become more mellow.[2]
Comparison Table
| Category | Rutabaga | Turnip |
|---|---|---|
| Species | Brassica napus var. napobrassica | Brassica rapa var. rapa[1] |
| Origin | A 17th-century hybrid of turnip and cabbage from Scandinavia or Russia.[3][5] | An ancient vegetable, likely from Europe or Central Asia. |
| Size | Generally larger and heavier. | Smaller, often harvested when tennis-ball sized or smaller. |
| Appearance | Yellowish-brown skin with a purple top; yellow-orange flesh.[4] | White skin with a purple or reddish top; white flesh. |
| Flavor Profile | Milder and sweeter, particularly when cooked.[2] | Sharper and more peppery, similar to a radish when raw.[2] |
| Texture | Denser and firmer. | Softer and more watery.[2] |
| Common Culinary Uses | Often roasted, mashed, or used in stews and casseroles.[2] | Can be eaten raw in salads or cooked (roasted, boiled, steamed).[2] The leafy greens are also commonly eaten. |
| Nutritional Value (Root) | Higher in Vitamin C and potassium. | Lower in calories; a good source of Vitamin C. |
Culinary Uses
The differences in texture and flavor influence how rutabagas and turnips are used in cooking. The dense, sweet flesh of a rutabaga holds up well to slow cooking methods like roasting and is a common ingredient in hearty stews, casseroles, and pasties.[2] Mashed rutabaga is a popular dish in several European countries, sometimes mixed with potatoes.
Turnips are more versatile. Their crisp, peppery quality makes them suitable for being eaten raw, often sliced or shredded into salads and slaws. They can also be roasted, boiled, or steamed. The leafy tops of the turnip, known as turnip greens, are a common side dish, especially in the Southeastern United States. While rutabaga leaves are also edible, they are less commonly consumed.
References
- ↑ 1.0 1.1 "britannica.com". Retrieved November 29, 2025.
- ↑ 2.0 2.1 2.2 2.3 2.4 2.5 2.6 2.7 "realsimple.com". Retrieved November 29, 2025.
- ↑ 3.0 3.1 3.2 "wikipedia.org". Retrieved November 29, 2025.
- ↑ 4.0 4.1 4.2 "wikipedia.org". Retrieved November 29, 2025.
- ↑ 5.0 5.1 "britannica.com". Retrieved November 29, 2025.
