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Swede

With its creamy-purple skin and rounded shape swede is a popular root vegetable. It has an attractive pale orange-yellow coloured flesh with a bittersweet, mustardy flavour. Swedes are the traditional accompaniment to haggis which is eaten in Scotland on Burns night where they are known as neeps. Over-sized swedes tend to be woody and tough so choose smaller swedes, with smooth skin if possible. Avoid any that have damaged or blemished skin.

How to Use

Swede is served cooked. Swede can be served mashed or boiled as a side dish or added to winter stews and casseroles. It can also be roasted in fat around a joint of meat.

How to Prepare

Scrub and peel swede thickly to remove any tough skin and roots. Wash and cut into even-sized chunks.

How to Cook

Swede can be boiled or steamed. To boil, bring a pan of water to the boil and add the chunks of swede, cook for 15-20 minutes or until tender. To steam, place the prepared chunks in a steamer and cook for 20-25 minutes. Serve the cooked swede chunks as pieces or mash with butter, black pepper and a little nutmeg or horseradish.

How to Store

Keep in the fridge for up to 1 week.