White turnip (Brassica rapa) is a small, round root vegetable with white flesh and a purple-tinged top, milder and more tender than its larger, denser relative the rutabaga (also called swede, Brassica napus), with which it is often confused. It is eaten young and raw in salads, or braised, roasted, and simmered in stews and soups once mature; European cooking often pairs it with potato and carrot, while some Asian cooking pickles or stir-fries it. Its flavor is mildly earthy and peppery with a hint of sweetness. It pairs well with butter, cream, cheese, herbs like thyme and dill, and acidic elements like vinegar or citrus.