Despite being similar-looking vegetables that both belong to the cabbage family, rutabagas and turnips have a few key differences.

Preheat the oven to 400°F. Cut the ends off the rutabagas and turnips, and peel them with a knife. Then slice them as thin as possible, using a mandoline if you’ve got one. The slices don’t ...

Cut ends off rutabagas and turnips and peel them with a knife. Slice the vegetables as thin as possible, using a mandoline if you have one. The slices don’t need to be perfect; just save good ...

The following excerpt is their recipe for Scalloped Rutabaga. The prairie turnip is a root vegetable that prairie Lakota and Sioux harvested for cooking and for trading with nations to the south.

the white turnip and the yellow turnip, better known as rutabaga. They are most tender when pulled under 4 inches in diameter. Left to grow, they become strong, tough and fibrous. Start by cutting ...

Turnip Root Colors: golden, purple top, red, white. Here are a few tips about preparing turnips, rutabagas and parsnips. Raw (turnips): Cut off greens, rinse turnips under cool running water to clean, ...

It’s root-vegetable season, and if that doesn’t make you want to clap your hands and jump up and down, the so-called Gilfeather turnip might ... (which is actually a rutabaga, Gilfeather ...

Peel rutabaga and cut it into roughly ½-inch-by-1-inch batons. (No need to be too precise. The measurement is just a guide.) In a large frying pan, heat a little olive oil (enough to coat ...