Swede, or Rutabaga, is a hardy root vegetable sometimes confused with a Turnip. Swede is also sometimes referred to as a Swedish Turnip; even though they are not related. Swede has a darker tougher outer skin and yellow flesh.
Often used as an healthier alternative to Potatoes why not give one of our Swede recipes a go?
Mashed Swede
- 4 Servings
- Preparation time: 10 minutes
- Cooking time: 30 minutes
Ingredients
- 1kg Swede, washed, cleaned and diced
- 2 leeks, sliced
- 30g Parmigiano Reggiano cheese, grated
- 4 tablespoons extra virgin olive oil
- A pinch of nutmeg
- Salt, to taste
- Black pepper, to taste
Instructions
- Place swede into a large pot and cover with water. Season with salt and bring to a boil.
- Cook for 15 to 20 minutes, until tender.
- Transfer it to a mixing bowl and mash it with a potato masher.
- Heat extra virgin olive oil in a non-stick pan and cook sliced leeks until lightly golden.
- Stir in mashed swede.
- Season with nutmeg, salt and pepper.
- Add grated cheese and stir to combine.
- Serve and enjoy.
Additional tips
- You can serve mashed swede with both meat and fish dishes.
- Top with more caramelized leeks.
- If you would like it to be more puree-like, add coconut or almond milk to taste and stir well.
Swede Soup with Barley
- 4 Servings
- Preparation time: 25 minutes
- Cooking time: 30 – 35 minutes
Ingredients
- 1l of vegetable broth
- 120g barley
- 5 swede, peeled and diced
- 1 large carrot, peeled and diced
- 1 small parsnip, peeled and diced
- 1 sweet potato, peeled and diced
- 1 leek
- 3 tablespoons extra virgin olive oil
- ½ teaspoon sweet paprika
- ½ teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook barley according to the package instructions.
- Prepare the vegetables.
- Pour the broth into a large pot and add the vegetables.
- Bring to a boil and cook for 30 minutes.
- Blend with an immersion blender.
- Season with salt and pepper.
- Transfer cooked barley into swede soup.
- Serve and enjoy.
Additional tips
- Soak barley in water overnight or for at least 6 hours before use.
- You can replace barley with buckwheat or spelt.
- Serve with toasted whole wheat bread slices.
- Garnish with chopped parsley or chives.
