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

Turnip greens are usually sold separately from the roots. Turnip Root Colors: golden, purple top, red, white. Here are a few tips about preparing turnips, rutabagas and parsnips. Raw (turnips): Cut ...

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 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 ...