Swede

21/07/2012 16:08

Swede is often confused with the turnip, though they look quite different. It's also known as yellow turnip, Swedish turnip and Russian turnip. In America and Canada its known as rutabaga, and in Scotland, it is known as neeps.

Swede has a round shape and a purple-green skin, the flesh is yellowy-orange, with a sweet, earthy flavour.

Swede tastes wonderful roasted, this concentrates the swede's flavour, also great mashed or added to winter stews and casseroles. I quite like to mash swede and use it as a topping along with potato to top my shepherds pie. Lovely comfort food!


PREPARING ~ Peel Swede before use. As the skin is quite thick and uneven you may find it easier to quarter the swede and cut off the skin with a knife, rather than using a peeler.

Roasting Swede at 200C will take around 30 to 45 minutes, and boiling will take around 10 to 20 minutes.

How about some Creamy Swede and Carrot Mash, a delicious mix of root veggies, which makes a lovely side dish to many meals.

Take 1 large swede, peel & chop into chunks. 8 carrots, peel & slice. 125ml Single cream. Some Grated Nutmeg. Little butter & some freshly ground black pepper.

In a large pan of salted water, add Swede & Carrots, cook until tender. Drain and return to the pan. Mash together well, add the butter, nutmeg & black pepper, then stir through the cream and serve.


How about using them Swedes in a warming Spicy root soup. The perfect Winter warmer!

SPICED ROOT SOUP

~  Serves 4

1 onion, chopped
2 tbsp vegetable oil
1 tsp mustard seeds
1 tsp cumin seeds
2 leeks, sliced
3 carrots, sliced
2 potatoes, chopped
2 parsnips, chopped
2 - 3 tsp curry paste
1.2 litre vegetable stock
250ml natural yogurt
fresh chopped coriander or parsley

Heat the oil in a large pan, add the onion and fry until its just starting to colour. Add the mustard and cumin seeds and fry until nicely browned. Add vegetables and curry paste and stir until well coated. Pour in the stock and bring to the boil. Reduce the heat, partly cover and simmer for 30 minutes, until the vegetables are tender.

Purée the soup in batches in a blender (or use a hand-held stick blender) return to the pan and stir in the yogurt. Season with freshly ground black pepper and a little salt. Reheat the soup gently. Serve with a sprinkling of chopped coriander or parsley.


For a change try using other vegetables to make this soup  ~ Swede, Celeriac, or Sweet Potatoes.