Rutabaga (swede) vs Turnip

[JulieB]

I knew from this board that one was allowed and the other wasn't, but I could not remember which was which when I was at the store. <- that's a rotten rutabaga, not a tomato I bought rutabaga (I could not find turnip, so I thought that solved my dilemma.) So I came back home and searched the board...to find that I had bought the wrong vegetable. Out of curiosity, I added both to Fitday and found that the rutabaga seems to have a similar net carb count to the turnip (a bit higher)...is this a mistake? I compared 3oz of raw turnip vs 3oz of raw rutabaga...

Turnip, Raw, 3oz = 5.5carbs - 1.5fibre = 4 net carbs
Rutabaga, raw, 3oz = 6.9carbs - 2.1fibre = 4.8 net carbs

I'm leaning towards using my rutabaga this time, and looking for turnip next time...

[liv]

Re: Rutabaga (swede) vs Turnip

Yes been there done that. I have trouble remember what is what. And yes they are not that far apart. Rutabaga has more sugar (more starchy) and is more glycemic than Turnip. (Which is probably why I like Rutabaga better )
Turnip makes OK fries (they are not crispy) but they are pretty good baked in the oven with some oil sprinkled over.

Because of that glycemic difference I would be careful with rutabaga.

[imagood1]

Re: Rutabaga (swede) vs Turnip


I make creamed turnips -- make them the same way you would mashed potatoes (peel the turnips, cut into small pieces, boil until tender then mash and add butter, salt, pepper & cream) -- add a little more cream than you would for mashed potatoes -- they are wonderful that way.



Rutabaga are up on the high rungs -- we peel them, cut into small pieces, cook in water with bacon grease, salt & pepper -- they taste somewhat like a yam.

[JulieB]

Re: Rutabaga (swede) vs Turnip

Well, I had my big cheat I used 3.5 ounces of rutabaga in my 4 serving chicken curry. I will have to keep an eye out for turnip so that I can stay on the straight-and-narrow from now on!