Turnips and Rutabaga are close relatives which are celebrated in certain countries, while spurned outright by others. Unfortunately the latter is a result of unappetizing lumps of boiled turnips and rutabagas served during childhood.
Selection and Storage:
The sweetest turnips and rutabagas are those that appear in spring and late fall. When able, select ones with their green tops still intact and fresh looking – this will indicated they have just been harvested.
Turnips don’t suit long storage and quickly become bitter, so try using them within a few days and store them in a plastic bag in the refrigerator.
Rutabagas, on the other hand, will last for more than a month in the refrigerator; stored in a dry cellar, packed in sand or sawdust, they can keep for nearly a year.
Turnips and Rutabagas should be peeled before cooking. Cut them into large chunks and boil in salt water. They can also be steamed in a double-boiler. Either way of cooking will taken the same time, 15-20 min.
Wonderfully versatile, there are many ways to use turnips and rutabagas. Both are delicious raw, served with other vegetables with a dip as an appetizer, or cut into very fine slices or matchsticks and tossed in salads, such as a winter slaw.
If cooking, never overcook either vegetable as this ruins both their flavor and texture. There are so many ways to try turnips and rutabagas: steam to al dente, add to the stew-pot, mash with potatoes or roast with meat.
Information from: The Produce Guide by Leanne Kitchen.