information
Swedes are generally an inexpensive root vegetable, yet very good, especially when pureed. They have a similar flavour to turnips but are milder; they are in season from September to May.
how to choose swedes
Choose swedes of a good size, but not too large: the smaller roots have a better flavour. The skin should be firm and not wrinkled. Allow 200 g per person.
how to store swedes
Like other root vegetables, swedes will keep for several weeks in a cool, dark place.
how to prepare swedes
Peel the swedes thickly and cut into pieces about 8cm square or into wedges.
how to boil swedes
Cook swedes in the minimum of boiling salted water for about 30 minutes or until quite tender. Drain thoroughly, return to the pan, and put over gentle heat for 1-2 minutes to dry them out. Turn into a serving dish and season with pepper, preferably freshly ground black pepper, and a little nutmeg if liked. Spoon melted butter over the swedes and garnish with chopped parsley.
how to steam swedes
Season with salt and cook in the top of a steamer over a pan of boiling water for about 40 minutes or until tender. Drain thoroughly and serve as for boiled swedes.
how to puree swedes
Swedes can be served on their own in a puree, or mixed with potatoes, turnips or carrots. Cook the swedes as above, then mash or sieve. To every 1kg swede (weight before cooking), beat in 25 g butter or margarine, 1-2 tbls cream if liked, seasoning, and nutmeg.
