In our organic vegetable box this week we’re discovering the pleasures of swede, or rutabaga as it is known in the USA.
Like a turnip, but larger with a rough skin, this unashamedly purple and cream contrast vegetable grows in moist soil and is perfect to feast on this January. While swedes may invoke memories of bitter tasting childhood meals to some, or those who were fed the swede ad nauseum memories of World War Two, this vegetable – in particular the smaller varieties – is surprisingly sweet with a subtle fine texture. It’s made up of highly nutritious minerals, including calcium, magnesium, phosophorous as well as vitamins A and C, and some fibre.
A good hardy root vegetable that is native to Sweden before being introduced to Scotland, swedes can stay fresh for a good few weeks when refrigerated or kept in a cool, dark larder. It forms a great base for any root vegetable dish, be it roasted or a winter stew or casserole that you may wish to cook, and you can also make Swedes into chips or into a puree accompaniment for any game recipes, such as pheasant, rabbit, pigeon or guinea fowl.
If you’re missing fresh leaves at this time of year, you can finely grate swede as a means to bulk up any salad.
One of the tastiest recipes jorg&olif recommends for enjoying swede is peeling off its skin then boiling and mashing the vegetable together with carrot and a knob of butter for an excellent side dish at a Sunday roast.
Swede can also be roasted in chunks and is particularly enjoyable when seasoned with nutmeg and served with apple chunks or a spoonful of local runny honey. You can also slowly bake it with rosemary and a hard cheese or, even better, a good quality Parmigiano-Reggiano.
For a more simplistic-flavoured dish, you can create a creamy swede soup with some lightly fried onions, vegetable stock, water and cream, before liquidising. Season to taste and then serve with crusty wholemeal croutons or fried bacon pieces.
Photo 1: elvissa
Photo 2: Stu_spivack
