Quote:
Originally Posted by DNSB
Around here, turnips are the smaller ones with purple/white exterior and white flesh. The larger ones with the yellow flesh are rutabagas (AKA Swedish turnips, wax turnips, swedes or neeps). I've used both in cooking. The rutabaga does better in cool climates.
Why does the UK seem to love using French names for foods? Sounds more pretentious?
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Interesting your area has the Scottish neeps (called a turnip here) & English naming for both roots.
<rant>
It's the big one with yellow flesh (Scottish neeps) that is turned into a Goblin head.
Not pumpkins!
</rant>