A RUTABAGA IS AN edible root in the vegetable family. It is white/yellowish in color and is usually about the size of a softball or larger. Most times it is sold with a thin protective coat of wax. Most markets and customers call them TURNIPS, and even though they are technically a type of turnip, they are larger and harder to cut and not as sweet as a turnip. A true turnip is usually about the size of a hardball or slightly larger, not waxed, is white/yellowish in color, and generally has a light purple top. It is easier to cut and is sweeter than a rutabaga. Most times, markets will label the larger rutabaga as a turnip. They are good cut up and boiled, or put in soups & stews.
The rutabaga is believed to have originated in Scandinavia in the 17th century as a cross between a turnip and cabbage. It is not clear where the exact first rutabaga was found, but it is likely to have been in this region.
At a Chinese supermarket or a local food store, ask your grocery specialist about Rutabaga and you might find it. :)
Some good substitute options for rutabaga in recipes include turnips, parsnips, carrots, or potatoes. These vegetables can provide a similar texture and flavor profile in dishes that call for rutabaga.
rutabaga
Prokaryote
Beatrice Rauch's recipe for Rutabaga and Carrot Puff was printed in the Ottawa Citizen on October 31, 1990.
Kingdom: Plantae.
rutabaga!
Rutabaga
Rutabaga
A good substitute for rutabaga in recipes is turnip. Both vegetables have a similar flavor profile and can be used interchangeably in many dishes.
Peel the skin away, then slice the flesh into strips or cubes and boil until tender.