turnip/swede

I'm confused by the first question.

But to the second - they're two different vegetables. The turnip is generally smaller with white mild tasting flesh. A swede is generally large, with orange peppery flesh.
Swede is generally served boiled, mashed, and unadulterated (apart from the addition of a bit of butter and some salt and pepper), as a side vegetable. Turnips tend to be chopped and put into a stew or casserole.

Up north, they call swede turnip; both in the North East and in parts of scotland.

Turnip's more peppery and less sweet than swede, in my opinion.

Nutmeg is nice added to swede. I don't like turnips, myself. They're a lot like mooli (giant radish), and you can cook them in the same ways.

A navarin of lamb uses young turnips and that's a lovely dish.

A Swede is called a rutabaga in the US. This clears up some confusion with theturnip I hope.

In parts of the US a swede/rutabaga is called a yellow turnip, as distinct from a white turnip.

Turnips are pig food.

Rutabaga/turnip pictureBoth are members of the cabbage family, but they are two different species of plants. Turnips are Brassica rapa. In the first century Pliny described long turnips, flat turnips, round turnips. He wrote of turnips under the names rapa and napus. In Middle English this latter term became nepe, naep in Anglo-Saxon. One of these words, together with turn ("made round"), became our common word "turnip."

The European types of turnip, our commonest kinds, developed in the Mediterranean area. The basic center of the Asiatic kinds is in middle Asia, west of the Himalayas. There are also two secondary centers-eastern Asia and Asia Minor.

The European type of turnip was grown in France for both food and stock feed at least as early as the first century after Christ.

In the England of Henry VIII, turnip roots were boiled or baked, the tops were cooked as "greens," and the young shoots were used as a salad
Rutabaga (Brassica napobrassica) gets its name from Swedish rotabagge. In England and Canada it is commonly called "Swede," or "Swede turnip." The French called it navet de Suede (Swede turnip), chou de Suede (Swede cabbage), and chou navet jaune (yellow cabbage turnip). It was known in the United States about 1800 as "turnip-rooted cabbage." Although common names suggest a Scandinavian origin, this is not certain.

Rutabaga was apparently known on the Continent many years before it was grown in England. It was little known in England in 1664 when it was grown in the royal gardens. It was used for food in France and southern Europe in the 17th century. Both white and yellow-fleshed varieties have been known in Europe for more than 300 years.

Both are good sources of vitamin C, fiber, and potassium. Rutabagas are a good source of vitamin A; turnips aren't.

The greens of turnips (but not usually rutabagas/swedes) are also eaten. Turnip greens are a good source of vitamins A, C, and K, as well as folate.

Sometimes people in the US and Canada say "Did you just fall off the turnip truck?" to indicate naivety, or naiveté.

Stupid pig

I think that is an outrageous claim and I call upon asmallturnip to come out of hiding and stand up in his defence.