Turnips and Rutabagas

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
  • Identification: Root vegetables in the mustard family, related to cabbages.
  • Related Varieties: Turnips are white with purple skin around the stem end. The flesh is white. Rutabagas, also called swedes, are much larger and have yellow-orange flesh.
  • Evaluation: Look for roots that are firm and heavy, with good color and no blemishes. White turnips over 2½ inches (6–7 cm) in diameter may be woody or spongy.
  • Preparation: Peel heavily by hand or in machine to remove thick skin (see Figure 10.18). Rinse.
  • Percentage Yield: 75–80%