Those who prefer potato may tell you that a bad movie is called turnip; tell them that a fiasco in all areas is a waste of time! In my opinion, both vegetables are worthy of our fork and are enjoyed together or separately with equal satisfaction.
Also, rediscover without delay this versatile vegetable by preparing it in a boiled dish, in a stir-fry, in a gratin, in a puree, in a stew, in julienne with dip and even in fries!
It also gives soups a exquisite fragrance and a creamy texture as desired. What's more, its tops fresh groceries are delicious boiled and served with butter. Its delicate flavor is accentuated in mature roots harvested after the first frosts, which are a real treat. In addition, the turnip eat raw, which is not recommended in the case of potatoes.
Values nutritive
Low in calories, turnips contain few carbohydrates, lipids and proteins. However, it provides an appreciable contribution of vitamins C et B as well as minerals (potassium, calcium, phosphorus and sodium) and trace elements (iron, zinc, copper, manganese). Also, it contains sulfur compounds and essentially insoluble fiber in moderate quantities.
In the region of Languedoc, in France, the notoriety of the Pardailham turnip went beyond its borders as early as the 18th century. The culture of this flagship of local agriculture was lost after the Second World War following the rural exodus that followed. Turnip “Black long Caluire” would be the turnip seed closest to this famous turnip from another era.
Culinary traditions
- En Alsace, mousetrap is a dish of chopped and fermented turnips like sauerkraut.
- En Scotland, haggis, stuffed sheep belly, invariably served with turnips and potatoes (Neeps And Tatties).
- En Russia, turnip stuffed with semolina is a very popular traditional dish.
Turnip or rutabaga?
In Quebec, many people mix turnip and rutabaga… and for good reason! While the turnip is also called turnip et white turnip, the rutabaga takes the names of siamese cabbage, But also turnip cabbage, rutabaga cabbage, turnip, yellow turnip et Swedish turnip.
To add to the confusion:
- Siamese cabbage in France is more of a kohlrabi; And
- the term turnip – which designates in Quebec as in France a particular variety with a flattened round shape – can also refer to other vegetables from the cabbage family… including kohlrabi.
- another vegetable resulting from the cross between a turnip and a kale exists: the turnip cabbage ! The white-fleshed root has a rounded, slightly flattened shape (type turnip) and has a glabrous collar and leaves.
The word rutabaga is a English adaptation the word rottabaggar, which means ram root in its country of origin, Sweden.
Appreciated since ancient Rome, turnips are introduced in North America in 1541 by Jacques Cartier. Cultivated in Northern Europe from 1620, rutabaga was introduced into England between 1775 and 1780. It takes its current name in 1803. He was introduced to North America in 1805.
What differentiates them:
- Le turnip comes from a pure line while the rutabaga is said to be the result of a cross between a turnip and a kale.
- In principle, the flesh of the turnip is white and that of the rutabaga is yellow, but exceptions confirm the rule, for example the Petrowski turnip with yellow flesh.
- Turnips have round, flat, long or half-loin shapes, while rutabagas are more oval.
- The skin of the turnip can be single-colored, white, gray, black, yellow, purplish-red; or two-colored, either white or yellow with a green collar, or white or yellow with a purplish-red collar, or even with black skin and white flesh. The turnip does not form no stems at the top of the root, leaves emerging directly. The skin of the rutabaga is rather creamy yellow or purplish and its glabrous leaves are attached to a very short stem at the top of the root.
- Rutabaga keeps better than turnips and is generally larger than turnips. On the other hand, a turnip sown in summer and left in the field until frost can reach up to 12 cm in diameter. The flesh of large turnips is normally more fibrous. As he is very good young, it is usually harvested more quickly.
- Both prepare identically, but young turnips eaten raw are superior in taste young rutabagas eaten raw.
