Ingredients

How to make it

  • To prepare swede: all you need is a potato peeler to peel it in precisely the same way as a potato, slicing off the root end first with a knife. Then just cut the swede into suitably sized chunks.
  • To cook swede, cut it into 1 inch (2.5 cm) dice and steam for about 10 minutes, or until tender, then whiz to a purée in a food processor, or mash with a fork, adding a knob of butter, salt and lots of freshly milled black pepper. This method also works very well using half swede and half carrot but, in this case, I like it chopped small rather than puréed.
  • For roast swede, cut the chunks larger – 1½ inches (4 cm) – place the cubes in a bowl, adding (for 1 lb/450 g) 1 dessertspoon of olive oil and some seasoning. Toss the swede around to get all the pieces coated in the oil, then place them on a baking tray and roast in a pre-heated oven set to gas mark 7, 425°F (220°C) for 30-35 minutes, until the swede is nicely toasted brown at the edges.

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  • rml 6 years ago
    Thanks dance....so it's a rutabaga. I've always diced and boiled them in Chicken Stock. I leave them in the diced form and sprinkle garlic salt and pepper over them...and butter, of course.
    I'll have to try your roasting method. I also like the idea of pureeing them with carrots. Thanks for the post!
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  • dancegypsy67 6 years ago
    http://en.wikipedia.org/wiki/Swede
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  • jenniferbyrdez 6 years ago
    Turnip or rutabager??
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  • cabincrazyone 6 years ago
    Being one quarter Swede ... I'm a little concerned. :^)
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  • greekgirrrl 6 years ago
    What is swede? Is it turnips?
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