Rosie and Suzanne - thanks for the discussion! Here are a few points about rutabaga and turnips:

rutabaga = Swede turnip = Swede = yellow turnip Pronunciation: roo-tuh-BAY-guh Notes: Rutabagas look like turnips, only they're a bit larger and have a yellow complexion. Use them just as you would turnips.

turnip Notes: Turnips can be roasted, boiled, steamed, or stir-fried. Select small turnips that feel heavy for their size.
Have any of you checked out the link to the Nutritional Spreadsheet that I included in the first post of this thread? It lists each food, the weight of the food per cup, the nutrition facts, and which rung the food is allowed. I LOVE this list! I printed it out, and use it all of the time.
Here is the link to it again: (Sorry I can't get it to look like it does in the first post)http://www.atkinsdietbulletinboard.com/useful_files/CARB_COUNT.pdf
Very awesome tool for those of us who like to measure our veggies by weight, rather than trying to figure out just how much veggie we should put into a cup to consider it a full cup.
As you can see from the spreadsheet, turnip is an Induction veggie, and rutabaga is a Rung 8 Strachy veggie.

I made that mistake during induction, but was quickly put on the right track by imagood1
Interesting how cooking a vegetable changes the sugar content, eh? Unfortunately, I'm not a fan of raw rutabaga or turnip ;(
Whereas the same amount of turnip has 7.9grms of carbs and 3.1 grms of fibre. We always called rutabaga "turnip" when we were growing up, and never had white turnip, so I'll check it out as a new vegie.


I'm glad you're here. It's been a long time!



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