In article .com>,
"Sheldon" > wrote:
[snip]
>
>I enjoy raw turnips, especially rutabagas... cut into sticks they make
>great crudites for dips... but can't stand them cooked. I usually add
>a small purple turnip and a small parsnip to chicken stock, adds great
>flavor... but don't ask me to eat cooked parsnip, blech-gack-gag!

G'day Sheldon,

The term "rutabagas" is not familiar to me. I gather it's a type of
turnip?

Here in Oz we have "turnips" and "swedes" (or "swede turnip").

IIRC the "swedes" are rather yellowish and the "turnips" almost pearly
white.

Here's a photo of the two types that I think I recognise:

<http://www.hort.purdue.edu/ext/senior/vegetabl/turnip1.htm>

I would call the top image swede and the lower one turnip.
Is your rutabagas like our swede?

Cheers, Phred.

--
LID