How to Tell a Rutabaga From a Turnip—Plus the Best Ways to Use These Root Vegetables

Fall is the season for brassicas—a plant genus that includes cruciferous vegetables like broccoli, kale, cabbage, rutabagas, and turnips. The latter two are root vegetables, frequently confused due to their similar appearance. Despite their visual similarities, rutabagas and turnips have distinct differences, including how they taste and the best ways to prepare them. Keep reading to delve deeper into rutabaga vs. turnip, including how to tell the two apart, and how to cook and enjoy each of them. 

What Is a Rutabaga?

A rutabaga is an oblong root vegetable, also known as a swede and a Swedish turnip, among other names. Rutabagas come in a range of colors, including purple, yellow, and brown, while the dense flesh tends to be a yellowish tan color. Flavor-wise, rutabagas are earthy and slightly bitter, with a sweetness that comes out when they are cooked.

What Is a Turnip?

A turnip is also an oblong root vegetable, with purple or white skin and crunchy white flesh. Turnips are usually harvested when they’re young and at their sweetest and tenderest, but even then, raw turnips have a punchy, slightly bitter flavor. The flesh of a turnip is crisp and juicy, with a kick of peppery heat.

Rutabaga vs. Turnip

Rutabagas and turnips are both part of the brassica plant genus, and have a similar appearance. Both are oblong-shaped, and their skin can have similar colors, including purple. Rutabagas are generally larger and denser than turnips, which tend to be smaller, with a slightly softer texture. Rutabaga flesh is typically yellowish, whereas turnip flesh is white. 

The clearest difference, however, might be the taste. Both vegetables have some bitterness, but rutabagas lean sweet and earthy, while turnips taste decidedly peppery and sharp. Rutabagas are best suited to long braises, boils, and roasts, whereas turnips can be served raw or in a variety of cooked dishes.

How to Cook Rutabagas

Rutabagas are well-suited to slow cooking, which softens them and brings out their natural sweetness. Try tossing them with olive oil and salt, and roasting them at 400 degrees for 30-40 minutes, or until caramelized and tender. Roasted rutabaga works well in grain bowls, like this Roasted Root Veggie Quinoa Bowl, or as a side for meat dishes like Hanger Steak With Roasted Red Pepper Sauce and Pork Chops With Mustard Sauce and Frisée Salad. 

Rutabagas can also be boiled until very soft, then mashed with butter and cream, mashed potato-style, or thinly sliced and baked into a cheesy vegetable gratin. They’re also delicious cubed and added to stews, like this Slow-Cooker Beef Stew, with other hearty vegetables like carrots and potatoes.

How to Cook Turnips

Turnips can be served both raw and cooked. Try adding thin slices of turnip to a crudité platter with dips or to a green salad for a refreshing, peppery bite. Like rutabagas, turnips can also be boiled and mashed for a creamy, satisfying side dish, or added to gratins and stews like this Quick One-Pot Spring Lamb and Vegetable Stew. You can also try roasting, sautéing, or steaming turnips, like in this dish of Sweet and Sour Glazed Pork Chops with Turnips and Carrots. Additionally, cooked turnips can easily turn into soup if you blend them with some broth, aromatics, and spices.