Swede

About:

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.

Is ‘High In’:

• Beta-carotene (Pro-vitamin A)
• Vitamin C (Ascorbic acid)

Nutritional Information:

100g cooked swede typically contains
11 kcals,
0.3g protein,
0.1g fat,
2.3g carbohydrate,
0.7g fibre