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Swede / Rutabaga |
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Known as "swede" in the UK and rutabaga in the USA, this root vegetable often brings back memories of school dinners...
They are often confused with turnips.
It's not commonly eaten in the UK these days by the younger generation.
Go straight to swede recipes.
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About Swede |
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Swede vegetables are also called rutabaga and some people call them "neeps", though these are often actually turnips.
They are also known as yellow turnip, due to the colour of their flesh, which is actually more orange in colour.
They are native to Sweden and were introduced to the UK via Scotland, where they survive the cold winters well.
Swedes are rich in vitamin A and, like many root vegetables, are a good source of minerals.
Did you know...?
During the Second World War, so many people grew and ate large quantities of swede that it became an unpopular vegetable after the war was over - people were literally fed up of it.
This lack of popularity persists today, when few people in younger generations know how to cook rutabaga. |
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How To Choose |
Choose swede with a firm skin and no cuts (these allow bacteria in).
They're not pretty vegetables, so bumps and nobbly bits are fine!
Make sure it doesn't feel light for its size, as this could mean it's hollow or dried out and old.
The larger the swede, the tougher and more fibrous it will be. Young, smaller vegetables are tastier and more paletable. |
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How To Store |
| Keep your swede in a cool, dry, dark place. They tend to go mouldy in the fridge. They should keep for 1-2 weeks, as long as they weren't damp when you stored them. |
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How To Use |
Many people don't know how to cook swede.
Yet it's actually very simple.
Use a potato peeler or a sharp knife (if you're brave) to peel the tough skin.
Then chop into cubes and boil for 20 minutes, until soft.
You can then puree the swede, serve it as it is or use it as an ingredient in swede recipes.
Common ways of serving swede include mashed with potatoes or carrots or in a warming winter stew. |
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Suggested Recipes | |
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| Mushroom And Winter Veg Pie |
This is a real winter warming treat. The flavour from the mushrooms makes the dish, so it’s important to get a variety of them, with strong flavours – no button mushrooms here, thank you…
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| Pureed Swede With Cheesy Crust |
Many people are put off by childhood memories of swede – often confused with turnip. Yet its yellow-orange flesh can be delicious. This recipe tops pureed swede with a crunchy cheese and seed crust, to add some variety and extra vitamins. Also works well with turnip, parsnip or celeriac.
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| Root Vegetable 'Crumble' with Cheesy Topping |
This is a delicious recipe for baby or Chantenay carrots and other roots veggies. The secret ingredient gives it a warming kick. Make the most of your turnips, swedes, parsnips and sweet potatoes. You can also use celeriac or kohlrabi.
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| Swede And Parsnip Soup |
This simple soup makes a hearty meal on a winter's day. You can experiment by adding herbs and spices of your choice.
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| Swede, Carrot And Potato Mash |
I've never been a huge fan of swede (rutabaga), but this swede mash recipe actually had us all coming back for more. It's sweet, deliciously creamy and the pepper gives it a real kick. We're all looking forward to the arrival of our next swede!
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| Winter Vegetable Minestrone Soup |
Minestrone is a traditional, chunky soup, served with soup pasta. We often think of it as a summer dish, but with a little lateral thinking, you can create a soup that brightens up any winter’s day.
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Got one? Send us your swede recipe!
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