This recipe (The Barefoot Contessa Cookbook, pp. 112-113) called for turnips or rutabagas, and I’m not quite sure what the difference is between the two vegetables. I made a half-batch, using just one turnip. I ended up cooking it for less than the recommended time, as it cooked fairly rapidly. The final product turned out to be quite thin, so I think in the future I will add the liquids more slowly (and with more reserve) to control the texture. The picture in the cookbook looks slightly thicker and more chunky than our final product, but ours was still tasty. This would be a nice alternative to potatoes or rice as a starchy side dish.