So, another post gone with the wind: the one I posted yesterday promptly disappeared!
I confess: I love sprouts, broccoli, cauliflower, but can't stand cabbage: too many memories of school dinners 60 years ago, when cabbage just meant hard lumps of stalk! I see to need to dress sprouts up in any way or make crosses on their bottoms: just plain and unadulterated they are great! Even known to eat cold ones (pre-cooked) leftovers in the fridge!
And: the swede debate. Up here we call them neeps, but they are the same as swede or rutabaga: and I did hear an Aberdeenshire farmer refer to them as "yellow turnips" But agree that turnips proper are white, and taste different.
Then there are parsnips: boiled, they tatste and smell like sweaty armpits: roasted, they are a different animal (sorry, vegetable!)