Swede

Preparing

Swedes are generally much larger than white turnips. If possible choose those with smooth and unblemished skins. They will need to be peeled and cut into pieces before cooking. If large amounts are needed it may be worthwhile buying in prepared, chilled vegetables. Swedes will disintegrate if overcooked and are unpleasantly raw-tasting if not cooked sufficiently, so must be watched carefully.

Using

Swedes are particularly good when teamed with other root vegetables in soups, stews and casseroles.

They can also be eaten raw in salads or as crudités, boiled, roasted, cooked au gratin or sliced thinly, dipped in egg and breadcrumbs and deep-fried. When served as a vegetable they are often puréed with other root vegetables such as carrots.