SWEDE BASICS

Swede can be used in so many different ways! They can be roasted, boiled, steamed, stir-fried, mashed or stewed, added to roast potatoes, roasted with leeks and onions. You can add them to curry, beef stew, savoury pies, hearty soups (like sausage and bean), and fancy purees! They take longer to cook than potatoes (25 minutes to boil), so add them first in soups and stir-fries. Here are more ideas:

Purée - puree equal parts of boiled swede and potato (or carrots, butternut squash, parsnips, sweet potato…) with salt, pepper, milk or some cooking liquid and a big pinch of brown sugar. Drizzle with melted butter.

Apple bake – mash 1 cooked swede with 2 apples (add the peeled apple pieces to the water during the last 5 minutes of boiling the swede). Add 3 tablespoons butter, a pinch of ground nutmeg and salt and pepper. Spoon into a casserole dish, cover with buttered breadcrumbs, and bake uncovered at 170°C, 325°F, gas 3 for 20 minutes.

Chips – slice the swede into finger-width discs. Slice across each disc to make thin chips. In a single layer, sauté the chips in a thin layer of olive oil (or deep fry in vegetable oil) in a large frying pan - or oven bake tossed in oil until they are just beginning to brown. Drain on a kitchen towel and salt lightly.

Gratin – quarter 1 swede and slice it thinly. Par-boil the swede for 5 minutes and pat dry. Layer in a casserole dish with equal parts of other par-boiled root vegetables, or thinly sliced raw potatoes. Sprinkle with a little flour, 2 handfuls of grated cheese, salt and pepper – then pour over a mixture of milk and cream (about 500ml total). Cover and bake at 180°C, 350°F, gas 4 for 30 minutes. Uncover and bake 30 minutes more to brown.

Soup – softly cook 3 bacon slices in a covered soup pot. Add 1 chopped swede and equal parts of potato or sweet potato, cover with water and simmer, covered, for 45 minutes. Puree, season with salt and pepper, mix in 100ml cream, and serve topped with more fried bacon pieces.

ROASTED VEGETABLES WITH CARDAMOM

Serves 6-8

400 g carrots
400 g parsnips
400 g Swede
150 ml extra-virgin olive oil
4 cardamom pods, lightly crushed
1 tbsp honey
Salt and pepper

Preheat oven to 200C/ 400F/ Gas Mark 6. Peel all of the vegetables. Quarter the carrots and parsnips lengthways. Cut the Swede into chunks. Heat the olive oil in a roasting tin and add the vegetables, turning them to coat well. Roast for around 30 minutes, turning a couple of times. Add the crushed cardamom pods and honey to the vegetables. Turn to coat evenly. Return to the oven and bake for a further 30 minutes until the vegetables have browned. Don't let them lose their shape! Transfer to a serving dish and sprinkle with salt and pepper.

CASSEROLE OF SWEDE

800 g Swede
4 medium onions
2 carrots
2 tbsp butter
150 g mushrooms
100 ml water
1 tsp black pepper
1 tsp mint
1 tsp parsley, finely chopped

Peel the Swede and cut into large cubes. Slice the carrots. Sauté these in half of the butter. Add the salt and the water and cook over low heat for 10 minutes. Slice the mushrooms and onions. Sauté them separately in the remaining butter for 2-3 minutes then add the Swede and carrot mixture. Add the pepper and mint and let it cook over low heat for a few minutes. Serve immediately, sprinkled with parsley.

CRUNCHY SWEDE SALAD

Peel the swede and cut into cubes. Place in boiling water to blanche but do not allow it to get mushy. Remove and place in a bowl with some sliced leeks. Puree 2 tomatoes with some silky tofu, 1 clove crushed garlic, about 2 tablespoons of strong soy sauce. Pour this marinade over the swede and allow to sit for at least an hour before serving. Thanks to Melanie Dickenson, HA2 for this recipe idea!

CREAMY SWEDE AND BACON

1 swede
4 rashers bacon, rinded and chopped
40 g butter
2 tbsp single cream
Salt and pepper

Peel the swede and cut into smallish cubes. Bring to the boil and then simmer for approximately 15-20 minutes, or until tender. Drain thoroughly. Heat half of the butter and fry the chopped bacon until it begins to crisp. Return the swedes to the pan and add the rest of the butter and the cream, mashing until creamy. Season to taste with the salt and pepper and serve immediately

ORANGE GLAZED SWEDE

Smooth and scrumptious, this recipe makes a fine winter dish. Serves 2-3.

300 g swede, peeled and chopped
25 g soft brown sugar
15 g butter
15 ml spoon oil
Segments of 1 orange
Juice and zest of 2 further oranges
15 ml spoon Cointreau

Place the swede in a non-metallic dish and sprinkle with the sugar, cover and leave for 30 minutes. Heat the butter and oil in a frying pan, add the swede and cook for 5-6 minutes or until caramelised. Then add the juice and zest of the oranges along with the Cointreau, cover and cook for a further 15 minutes. Finally, add the orange segments and serve.

CRUNCHY SWEDE AND CARROT PANCAKES

From Janice Trebble - she invented it as a fun meal for her kids - why don't you try it too?

Swede
Carrots
Pancakes
Crunchy peanut butter
Ground black pepper
Grated cheese

Make pancakes in the usual way, then dice the swede and carrot and boil together. When they are tender, mash them and instead of adding butter or milk, add a couple of large spoonfuls of crunchy peanut butter. Add some ground black pepper. Roll the mixture up in the pancakes, sprinkle the top with grated cheese and put them under the grill to melt the cheese. Serve on their own or with cooked veg or salad. Yummy! By the way, these freeze well and you can reheat in the microwave oven so make a big batch.

SWEDE WITH CARAMELISED ONIONS

A great side dish to go with rich meats like lamb and pork. Serves 4-6, or increase the amount by adding cubed potatoes or carrots to the swede.

5 tablespoons butter
800 g onions, halved, thinly sliced
1 swede, peeled, cut into medium bite-sized cubes
1 ½ tablespoons honey

Melt 3 tablespoons of butter in a large frying pan over a medium-low heat. Add the onions and cook them gently until they are brown, stirring frequently. This should take about 4-5 minutes. Meanwhile cook the swede in a large pot of boiling water for about 20-25 minutes, until it is tender. Drain it well. Melt the remaining butter in a large frying pan over medium-low heat, add the swede and cook it until it is heated through. Drizzle honey over the top and stir in the onions. Season to taste with salt and pepper.

BEEF, ROASTED GARLIC AND SWEDE STEW

The tender beef cuts down on cooking time - or, use stewing steak and keep it in the pot while the veggies cook. Carrots can be used in place of swede. Serves 4

2 large bulbs of garlic, cloves separated but unpeeled 
1 tablespoon olive oil
 4 tablespoons butter
 450g tender beef fillet or other cut, cut into large bite-sized pieces 
2 tablespoons plain flour 
2 medium onions, chopped 
400g potatoes, unpeeled, chopped 
1 swede, peeled, chopped 
600ml beef stock
 240ml dry red wine 
2 teaspoons dried thyme or other herbs

Preheat oven to 180C, 350F, gas 4. Toss garlic with the oil and spread out on a baking sheet. Bake until tender and golden, 15-20 minutes. Cool, peel and set aside. Melt 3 tablespoons butter in a large pot over high heat. When butter foams, sprinkle beef with salt and pepper, dust with 1 tablespoon of flour, and add to pot. Sauté the beef for 5 minutes. Transfer to a bowl. Add the vegetables, stock, wine, herbs and roasted garlic to the pot. Bring to the boil, reduce the heat to medium-low, cover and simmer until vegetables are tender, about 30 minutes. Return beef and juices to the pot. Mix remaining 1 tablespoon butter and 1 tablespoon flour in a small bowl; whisk the paste into the stew. Simmer uncovered until sauce thickens, about 3 minutes.