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How to Cook Swede (Rutabaga, Yellow Turnip, Swedish Turnip, Russian Turnip) – 2 Recipes

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



  • 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



  1. Place swede into a large pot and cover with water. Season with salt and bring to a boil.
  2. Cook for 15 to 20 minutes, until tender.
  3. Transfer it to a mixing bowl and mash it with a potato masher.
  4. Heat extra virgin olive oil in a non-stick pan and cook sliced leeks until lightly golden.
  5. Stir in mashed swede.
  6. Season with nutmeg, salt and pepper.
  7. Add grated cheese and stir to combine.
  8. 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



  • 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



  1. Cook barley according to the package instructions.
  2. Prepare the vegetables.
  3. Pour the broth into a large pot and add the vegetables.
  4. Bring to a boil and cook for 30 minutes.
  5. Blend with an immersion blender.
  6. Season with salt and pepper.
  7. Transfer cooked barley into swede soup.
  8. 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.


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