Rutabagas are rich in beta carotene, and one serving will supply an adult with 30% of the daily requirement of Vitamin A, and 35% of the recommended Vitamin C. It has several significant trace minerals such as potassium and magnesium. It’s low in calories and high in fiber. Preparation is usually simple: It can be roasted, boiled and mashed, or simmered in soups and stews. Its natural sweetness makes it a great addition to roasted beef or pork dishes.

Rutabagas are usually found in the produce aisles during the autumn and winter months. They are generally sold with the foliage trimmed, and a coating of paraffin to prolong their shelf life. Generally about the size of a softball when harvested, but they can grow much larger, and can weigh up to five pounds. The larger roots tend to get tough and woody, so the smaller ones are the best choice when shopping for rutabagas.

Рутабагу из магазина отковырять от парафина и дать ей подвялица несколько дней, чтобы помягчела.
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Тогда уж корку срезайте, вы в курсе, что парафин не отмывается?

по-моему, турнепс = брюква.
А рутабага = репа. Просто сорта разные, есть приплюснутые, есть вытянутые. Как со свеклой

рутабага по вкусу ближе к нашей русской репе, чем турнепс. рутабага, турнепс и репа -разные растения.