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"Rutabaga and Turnips:   Choose firm, heavy rutabagas with smooth skin When cooked, their yellow flesh takes on a creamy texture Buy small turnips that feel heavy for their size, with smooth, unbruised skins Large turnips can be woody  Email Susan. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/videos/a20102/harvest-casserole/>