turnips, rutabagas, and pasties
Go ahead and laugh, but I don't know the difference between turnips and rutabagas. I regularly use turnips in pot roasts and stews, but not rutas. I thought rutas were elongated like big, thick carrots, but I googled and they look like turnips, same genus.
I had my first pasty last week and loved it, so of course I want to make some. Recipes call for rutas. Do they taste like turnips? Also, though the flavor of the pasty was deelish, it was very dry. Can I make mine saucier?