Turnips and rutabeggas are not the same thing, though they are similar in both flavor and texture. The rutabegga is very large, between 4 and eight inches in diameter, or even larger. They are a hybrid plant created by crossing the common turnip and cabbage.
Both can be cubed, mashed, or shredded and added to slaw. They are great when cubed abd put into brothy soups, or added to a potato chowder. rutabeggas are a must in cornish pasties and go very well in meat pies, together with potatoes, onions, and carrots.
Turnips are sweet, but with a definite root-vegetable flavor. They would be good combined with celery root.
If mashed, combine them with a bit of maple syrup and butter, or brown sugar and butter. They are also great when thrown into a blender, raw, and combined with apples, bananna, strawberries, etc. to make a healthy fruit smoothy that has great texture.
Just a few ideas for you.
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