Obviously I’m talking veg here… (Rutabaga for anyone living outside of Blighty!)
I’ve now got 2 swedes lurking in the bottom of my vegetable drawer and I’m going to have to resign myself to doing something with them very soon…
We’ve got 4 good recipes on the VegBox-Recipes website for swede, but I really fancy a bit more variety.
So this is a cry for help!
Are any of you out there a little less swede-phobic than me? Do you have any great ideas on how to use them???
I have to resign myself to the fact that, having had so much swede in our veg box already this season, we could be on for a swede-heavy season. So I’d better get to like it.
And I know I can do this – because I overcame my fear of spiders recently by sharing my lounge with a hairy mammoth variety for 3 weeks last month. And I was actually sad when the cat ate it 
(This comes from the girl who screamed the place down when her best mate Lottie chucked a spider under the toilet door at school when she was 9!).
So swedes should be easy, in comparison!
Please could you help by sending your favourite swede recipes to me? Not only will you help ease my conscience, but you’ll also be sparing Louis from a childhood of “oh no mum, not swede again…!”
Thank you!
Clare x
Inspiration struck this weekend – with a little help from mum!
We did a swede, carrot and potato mash, with lots of black pepper. It was so tasty, we came back for more!
Recipe here:
http://www.vegbox-recipes.co.uk/recipes/swede-recipe-3.php
Please do send in more swede recipes, as I suspect there are plenty more swedes on their way this season!
Thanks,
Clare
Swede is one of mu daughter’s favourites – I boil it in water until soft then add heaps of butter (if you’re vegan you could use whatever you choose) and mash it until it is super fluffy.
So, don’t just mash, kind of beat it as well until it whips up. Then mix in herbs of your choice – thyme is great or oregano if you still have it growing (ours is still doing great with our mild autumn).
Then spoon it all into an ovenproof dish and bake in the over 180 degrees for 25 minutes until just turning brown.
You can top it with grated cheese for a ‘one pot meal’ if you choose and just serve with salad. I’m thinking if you are meat eater then a few bits of crispy bacon throughout the mash might be nice too?
HTH
Rae x
Swede chips are fantastic. Just chop the swede into chip-shaped pieces, drizzle with a little olive oil, sprinke with salt and stick ‘em in the oven for 20 minutes.
Also works for parsnips and turnips.
I find swede responds well to a little earthy spice in mash – as well as a bit of salt and pepper try some fresh ground nutmeg or ground mace, and if you push the boat out and add a splash of cream as well it really makes it a luxury vegetable. I also love roughly mashed swede parsnip and carrot, all in equal quantities – the cream, yellow and orange colour looks good, and the mix of tastes is lovely too. If you cook them all in one pan you need to add them in the order: carrot, swede, parsnip, because of the different length of time each takes to cook.
[...] saw this post 101 uses for a swede and it did make me giggle. I read out the opener above rather loudly in the office and drew some [...]