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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Turnips or rutabagas
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Turnips or rutabagas  This thread currently has 1,695 views. Print Print Thread
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aussielady582
Friday, May 3, 2013, 12:25am Report to Moderator Report to Moderator

Be kind to everyone; be persistent with health!
Autumn: Harvest, success.
Posts: 411
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Love rutabaga (swede), esp roasted/baked - nice yang energy for autumn/fall and winter, also in cooked soups.  plus macrobiotic books I've read, rate it hightly for robust health, sweet quality good for pancreas as satisfies sweet craving, and so good for those with hypoglycaemia.
As to 'cashew cream', taste would vary as the nuts used, I think cashews make the creamiest best tasting non-dairy cream, even using dates instead of sweeteners.  a nice summer time topping, as tropical nuts/fruits may be too 'yin' for some people who are not in good health. also soy milk is also yin (weakening and also from a legume) and not health promoting for some bt or gt (like 'hunter' GT).
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Seraffa
Friday, May 3, 2013, 9:31pm Report to Moderator Report to Moderator

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Ee Dan
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Quoted from Adopted4
I've read the typebase index the descriptions of turnips and rutabagas, but I"m still uncertain when I"m grocery shopping which is which. I've seen turnips much more frequently in the stores than rutabagas, but a week ago I was in a grocery store I don't shop in very often and they had rutabagas  (or so I thought). I bought them assuming the label was correct.

The typebase says rutabagas have yellow flesh, and turnips have purple tops with white flesh. What I purchased had a slight purple hue on top, but after peeling I discovered they were white fleshed.

I much prefer to buy rutabagas as they are diamond foods on both my husband's and my SWAMI's, unlike turnips which are both black dots.

I'm a bit perplexed and wonder if employees in grocery stores may not always be accurate in labeling their produce? I've also found that labeling the many different kinds of peppers is often vague and unclear which is relevant for many blood-typers.


Here in the south we cook a lot and I am addicted to rutabagas, my diamond. But the young people who do the stocking in the produce or do the cashiering and price checks do not cook much anymore and are always confused with these older veggies unless they live with family who do traditional cooking! ~SAD~


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Adopted4
Saturday, May 4, 2013, 7:06pm Report to Moderator Report to Moderator

Live Life Joyfully 42% Teacher
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Great baking and preparation ideas, everyone. I love experimenting with cooking/baking methods and seasonings.

When I was at my local grocery store a few days ago, I think I saw some rutabagas on the same shelf as turnips even though the only label overhead was turnips. From now on I will closely examine the exterior and appearance to accurately differentiate between rutabagas and turnips. I feel much more educated on the subject now.  Thanks everyone!


Coleen ISF-J, Non-Taster
"Religion that God our Father accepts as pure and faultless is this: to look after orphans and widows in their distress and to keep oneself from being polluted by the world." James 1:26-27
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san j
Saturday, May 4, 2013, 7:53pm Report to Moderator Report to Moderator

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Quoted from TypeBase
General Description:

This cabbage-family root vegetable resembles a large (3 to 5 inches in diameter) TURNIP and, in fact, is thought to be a cross between cabbage and turnip. The name comes from the Swedish rotabagge , which is why this vegetable is also called a Swede or Swedish turnip . Rutabagas have a thin, pale yellow skin and a slightly sweet, firm flesh of the same color. There is also a white variety but it is not generally commercially available. This root vegetable is available year-round with a peak season of July through April. Choose those that are smooth, firm and heavy for their size. Rutabagas can be refrigerated in a plastic bag for up to 2 weeks. They may be prepared in any way suitable for turnips. Rutabagas, which are a CRUCIFEROUS vegetable, contain small amounts of vitamins A and C.


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Spring
Saturday, May 4, 2013, 9:55pm Report to Moderator Report to Moderator

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Ee Dan
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Quoted from Lloyd
I am a supertaster and cognizant of the bitter taste of the raw vegetable.  

When fully cooked there is no bitter taste. Therefore there is no reason to sweeten or do any other flavoring in an attempt to cover up bitterness. As addressed. I would hate for someone to use sugar for the wrong reason.

If someone chooses to sweeten because they like things sweet - that is another story.

As a supertaster I agree with you, Lloyd, and enjoy both of these without a whiff of sweetener after they are cooked. I use them as a sub for potatoes in lamb stew and love it! And anything roasted tastes sweeter to me, no matter what it is.


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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Adopted4
Tuesday, May 7, 2013, 4:06pm Report to Moderator Report to Moderator

Live Life Joyfully 42% Teacher
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Thanks for the tip, San J. They do seem more like a fall and winter vegetable.


Coleen ISF-J, Non-Taster
"Religion that God our Father accepts as pure and faultless is this: to look after orphans and widows in their distress and to keep oneself from being polluted by the world." James 1:26-27
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san j
Tuesday, May 7, 2013, 6:25pm Report to Moderator Report to Moderator

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Quoted from Adopted4
Thanks for the tip, San J. They do seem more like a fall and winter vegetable.

Sure. It's all too easy to forget about seasonality, in a country of such hyperavailability outside Nature's bounds.

I really love grapefruit, for instance, and I was debating yesterday at the store whether I should bother buying a few, it being May. I did buy three, I did eat one yesterday and was disappointed, but I knew that might happen. Yes, there are tricks, and there are unconventional ways to use grapefruit sections and juice, and it's good to know these, too.
But, ah, grapefruit in January!
Likewise, rutabagas.



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BluesSinger
Wednesday, May 22, 2013, 8:59pm Report to Moderator Report to Moderator

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Quoted from BluesSinger


In the thread comments below the above thread I found this and with a few adjustments I could have a great pie! Whoa.. can't wait to try this out!!!

http://www.artandlemons.com/2009/02/a-modest-root.html


Ok so I finally made this today and I used almonds for the cream. OMG!! This was delicious!  I highly recommend this.  
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Adopted4
Thursday, May 23, 2013, 12:41am Report to Moderator Report to Moderator

Live Life Joyfully 42% Teacher
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The recipe looks delicious and I'd love to try it. The only challenge is to find rutabagas in the stores now as it is not peak rutabaga season.


Coleen ISF-J, Non-Taster
"Religion that God our Father accepts as pure and faultless is this: to look after orphans and widows in their distress and to keep oneself from being polluted by the world." James 1:26-27
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san j
Thursday, May 23, 2013, 1:41am Report to Moderator Report to Moderator

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Mmmmm. Looks yummy.
I'm thinking Pecan cream, too.


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BluesSinger
Thursday, May 23, 2013, 2:09am Report to Moderator Report to Moderator

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Quoted from san j
Mmmmm. Looks yummy.
I'm thinking Pecan cream, too.


or maybe walnut!
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BluesSinger
Friday, May 24, 2013, 8:55pm Report to Moderator Report to Moderator

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The crust on this is so good, it could be a cookie!!!  

http://www.artandlemons.com/2009/02/a-modest-root.html
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Couann
Sunday, May 26, 2013, 12:37am Report to Moderator Report to Moderator

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a rutabaga is a rutabaga and a Swede Turnip is a Swede turnip. A swede turnip is of the mustard family crossed with a rutabaga, done many years years ago in sweden, it is not a  gmo cross but done the old fashioned way There are a few different varieties but the most common one has a purple top with an orangey yellow bottom half and a paler orangey/peachy yellow inside, at times I have found a greeny top with paler bottom half and insides than the purple top but they taste pretty much the same.The soil they are grown in can affect their taste.They keep for months on end if stored in a cool place, or left in the ground over the winter.Small ones do not keep as well and have a softer taste. They are a mainly a winter crop.It is a staple food in our country. I never found them in the western states when I was there and they are just appearing in the french organic shops! I grow my own, very easy to grow but they do not like to much sun or dry so can be grown in the shade in hot countries.
Super steamed, mashed, braised,in stews,stir fries mashed with seaweed and carrots, parsnips or a sweet potato. One of our fav winter foods is grated swede, beetroot and carrot salad tossed in olive oil, lime juice and salt!
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san j
Sunday, May 26, 2013, 7:13am Report to Moderator Report to Moderator

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Quoted from Couann
a rutabaga is a rutabaga and a Swede Turnip is a Swede turnip. A swede turnip is of the mustard family crossed with a rutabaga, done many years years ago in sweden, it is not a  gmo cross but done the old fashioned way There are a few different varieties but the most common one has a purple top with an orangey yellow bottom half and a paler orangey/peachy yellow inside, at times I have found a greeny top with paler bottom half and insides than the purple top but they taste pretty much the same.The soil they are grown in can affect their taste.They keep for months on end if stored in a cool place, or left in the ground over the winter.Small ones do not keep as well and have a softer taste. They are a mainly a winter crop.It is a staple food in our country. I never found them in the western states when I was there and they are just appearing in the french organic shops! I grow my own, very easy to grow but they do not like to much sun or dry so can be grown in the shade in hot countries.
Super steamed, mashed, braised,in stews,stir fries mashed with seaweed and carrots, parsnips or a sweet potato. One of our fav winter foods is grated swede, beetroot and carrot salad tossed in olive oil, lime juice and salt!

Mmm. You're making me hungry.
Tell me: That grated root salad: Do you blanch the vegetables or leave them raw?



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PrincessMia
Sunday, May 26, 2013, 1:41pm Report to Moderator Report to Moderator

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I love mixed roasted vegetables tossed with a mixture of olive oil, maple syrup, dijon mustard and parsley. Sooo good.


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