Swede
Taste
Root – sweet, carrot, peppery.
Leaves – mustard, cabbage.
Eat
Root:
Health & Nutrition
Swede is a good source of minerals including magnesium, calcium, phosphorus, potassium, and manganese. It is also a good source of fibre, vitamin A, and very good amounts of vitamin C.
Buying tips
Choose firm heavy roots. Skin with undamaged skin will store for longer.
Storage tips
Store unwashed in the bottom of the fridge for up to 1 month or in a cool dark place.
Cooking tips
Prep:
Peel the skin using a knife or peeler and trim the bottom to flatten the swede for cutting. Slice into evenly sized chunks or cubes, not too large as it takes a long time to cook.
Raw: Grate into slaws or salads as a substitute for carrot.
Boil/mash: Swede works very well in a mash. Cut your swede into chunks and boil in a pot of water for roughly 15-20 minutes. Drain and return to pan on a low heat to evaporate excess water. Mash with butter, oil, salt and pepper, and nutmeg.
Bake: Slice the swede thinly and use in gratins and pies.
Slow simmer: Slice swede in to medium sized cubes/chunks and use in winter stews, soups, curries, and braised dishes. It will take around 40 minutes to cook on a gentle simmer.
Waste reduction tips
The leaves are edible too and have a wonderful mustardy spring green flavour.
