After reviewing the Wikipedia pages for Rutabaga and Turnip, I'll just go along with what my grandfather McQueen called them. He was born and raised in Manitoba, and referred to the rutabaga as a 'yellow turnip' or a 'Swede', and the 'white' varieties as turnips.

Pappy said that his grandmother preferred to use the 'Swedes' when she made neeps and tatties. And since she had been born in Stirlingshire, Scotland, I'll defer to this part of family tradition in my usage of these root vegetables.

Personally, I prefer the texture of the locally grown 'Swedes' when used with locally grown 'Yukon Gold' potatoes for 'neeps and tatties'. The local turnips are better for soups or stews.