We have a confession to make: When temperatures start to drop, we spend a few minutes mourning the end of rosé cocktails and crunchy salads before getting very excited for an excuse to stay indoors with a steaming bowl of something hearty and delicious. And the backbone of any stew worth its salt? Root vegetables. While potatoes and carrots are our usual go-to ingredients, there’s a whole host of veggies out there just waiting to be added into a comforting cold-weather dish. You may think of them as boring, but we’re here to tell you that you’re sorely mistaken. Yep, we’re making a case for two underrated vegetables—turnips and rutabagas—that we know will transform your recipes. But wait, aren’t those two kind of the same thing? Nope.
Here’s what you need to know about the rutabaga vs. turnip confusion. Both of these root vegetables are members of the Brassica family (along with cabbages and broccoli), but rutabagas are actually considered to be a hybrid of a cabbage and a turnip. And while they may look and taste similar, rutabagas are slightly bigger and sweeter. But that’s not the only difference between them. Let’s break it down.