🔕 🔔

My Basket ()

All questions

In the UK they have 'nips' which is short for 'turnips', but they are totally different than North American turnips. The UK variety are mild tasting and yellow-orangish. Do they have a different name in America? I don't ever see them here.

asked by a Whole Foods Market Customer about 6 years ago
7 answers 1765 views
3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake

hardlikearmour is a trusted home cook.

added about 6 years ago

I think they may be rutabagas.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

Your question has made me curious! I was never really much for turnips until last year, when, on a whim, I purchase a couple of bunches from the farmer's market, just because they were cute and I wanted to support the lovely couple selling their veggies. I didn't know what to do with them, so I did what I do to all veggies if I don't feel like thinking about them, I just made a lovely pureed soup after the manner of every single pub I visited in Ireland two summers ago. Onions, celery, butter, turnips, cauliflower, salt, coriander, chicken broth, and cream. Ever since then, one of my kids begs for turnip soup at least once a week.

As for your question, you are undoubtedly wondering how I could have gone so far afield... I had to look them up. I knew about rutabagas as basically yellow turnips. I didn't know that they're sometimes called "swede", and have been curious about this mysterious "swede" on numerous occasions. Turnips, rutabagas (from the Swedish "rotabaggee), and rapes (from whence rapeseed oil), are all brassicas, like cauliflower, broccoli, brussels sprouts, etc. They're thought to be the oldest cultivated vegetables, and the various names are used interchangeably in some places. Maybe the "nips" you're referring to are just the local variety that happen to be yellower than the common ones where you now live. I've had some really pungent turnips, but the ones I referred to above, from the farmer's market, were mild and sweet, and made a fantastic pureed soup. I think they're milder if they're kept cool, too. They don't like hot summers, and get stronger and more bitter in hot weather. So get them in the spring or fall

There's some cool history in here: http://www.innvista.com...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

'Neeps' is/are Scottish for rutabaga which is called 'turnip' in England.
Neeps are usually boiled & mashed with butter & plenty of black pepper. They are wonderful served with haggis and mashed potatoes.

6f614b0c 899e 467f b032 d68711f70a39  2011 03 07 18 28 41 870
added about 6 years ago

I agree w/ all above. In Nova Scotia they call rutabaga "turnips" as well. So does my local Market Basket (in MA)!

092efd1a f34b 461d 89b1 f3e76e0ce940  dsc 0028
added about 6 years ago

Buy the smallest, firmest North American turnips you can find and they will be sweet and delicious. btw, in her book "Vegetable Love," Barbara Kafka has a recipe for Oven-Braised Turnips with Garlic (and herbs) that will make you swoon -- it's that good!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

My mind is slipping - actually rutabaga is called swede in England, neeps in Scotland, and turnips are turnips everywhere.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

plevee's revised guide is correct. neeps are swedes are rutabagas and very much THE traditional accompaniment to haggis, which, sadly, you can't really get in the US because they don't permit the sale of some of the parts that go into haggis...

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.