Ube Powder Ubwali Uchiki Kuri Squash Uchiwa Uda Seeds Ude -- Louis Eustache Udon Noodles Ufa Ngaiwa Ufa Woyera Ugba Ugiri Ugli Fruit Ugni Ugu Ugu Leaves Ugwu UHT Pasteurization Ukama Potatoes Ukazi Ukazi Soup Ukpaka Ukpo Ukpo Ukrainian Comrades Beans Ukwa Ulla Potatoes Ulster Chieftan Potatoes Ulster Emblem Potatoes Ulster Fry Ulster Prince Potatoes Ulster Roll Ulster Sceptre Potatoes Ulster Seedling Ulster Tara Potatoes Ultra Blue Potatoes Previous | Next | Rutabaga© Copyright 2009. All rights reserved and enforcedRutabagas are different from Turnips and Swedes. You can use them all interchangeably, though, which is a mercy, as no one can really tell the difference, especially not your local green grocer! Most Rutabagas have yellow flesh (though some Turnips and Swedes do, too.) There are other perhaps better ways to tell the difference. First, Rutabaga leaves are smooth, while Turnip leaves are rough. And secondly, Turnip has 10 chromosomes, Swede has 18 to 19, and Rutabaga has 38. Given, however, that none of them is hardly ever sold with its leaves on, and given that you don't always take an electron microscope with you while shopping, both these distinctions are completely useless to us. Americans think Rutabaga is Swede, but it is not. (Not that it matters.) Choose Rutabagas that are firm and heavy for their weight. Size is no indication of flavour or quality. Because Rutabagas have such a thin skin, they are often sold waxed to help keep the moisture in during shipping and handling.
See Also:Swede, TurnipsOther entries for:Root VegetablesAñú, Beet, Carrots, Cassava, Celery Root, Crosne, Garlic, Horseradish, Jerusalem Artichokes, Jicama, Konjac Root, Malanga, Oca, Onions, Parsnips, Potatoes, Prairie Turnip, Radishes, Rutabaga, Salsify, Scorzonera, Sea Holly, Swede, Sweet Potatoes, Taro, Turnips, Water Chestnuts, Yacon, Yamagoboo, Yams Other entries for:VegetablesAgave, Artichokes, Asparagus, Brassica Family, Canned Vegetables, Cardoons, Celery, Corn, Cucumbers, Eggplant, Frozen Vegetables, Gourds, Horseradish Tree, Leafy Vegetables, Lotus, Mixed Vegetables, Mushrooms, Pak Wan, Peas, Peppers, Sago Palm, Seaweed, Spinach, Sprouts, Squash, Tomatoes, Viscous Vegetables |
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