My Lydie Marshall soup book has a recipe that calls for "one (1) yellow turnip (about 3 pounds)." I can't find anything like that in my market. All the turnips are smallish, white and purple things. In the introduction to the recipe, she says, "Yellow turnips or rutabagas are a big mystery to me. . . . Rutabagas as not overly loved in the States either, and it's a pity--they are a wonderful vegetable. The yellow turnips are generally waxed to prevent dehydration, making them difficult to peel. . . ." From this, I gather that rutabagas are yellow turnips, but one of my produce providers said that he had rutabagas, but no yellow turnips. Clarification, anyone?