Whether you call it mashed turnip or rutabaga, it is yummier with carrots.
Here is a good explanation of the difference between turnip and rutabaga from the Newfoundland & Labrador government’s crop production guide –
Rutabagas and turnips are both biennial root crops in the Brassica family and are related to all crops developed from Brassica oleracea (cabbage, broccoli, cauliflower, kale, canola etc.). Rutabaga is a cross between turnip (Brassica rapa) and cabbage (Brassica oleracea). Turnip and rutabaga both produce a medium-sized bulbous tap root that can be used for both human consumption and livestock feed. The major difference between the two is that in the edible portion of turnip, all tissues are derived from the root, while the edible portion of a rutabaga is composed of both root and stem tissues. The confusion caused by visual similarities between these two crops is further complicated by that fact that in Newfoundland and Labrador (and in many other regions of Canada), rutabaga is most often referred to as turnip. Rutabaga has been grown and consumed in Newfoundland and Labrador since its early colonization and continues to be major vegetable crop for the province.
Rutabagas are much larger than turnips and they have more muted colouring. Turnips are quite bright white and purple while rutabagas are more muted beige, brown and purple. Rutabagas are also quite often waxed to keep them moist.
Rutabagas contain beneficial nutrients such as vitamins, minerals, and antioxidants. They also may help with weight control, bowel health and prevent chronic disease.
One complaint I have heard is that they are a bit bitter when mashed. To sweeten the mash add three or four cooked and mashed medium sized carrots to the mix. Along with a tablespoon of butter, splash of milk (if liquid needed) and of course salt and pepper to taste.
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