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Turnips are members of the mustard family and have been around since ancient times, while rutabagas (also called Swede turnips) originated in Scandinavia.
Rutabagas usually need to be peeled, but turnips don’t really need to be, but we seem to do it anyway.
Both can be eaten raw in a salad or cooked up alone or used in a stew, as a sauté, in soups or just mashed. My preferred method is to roast them.
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