Swede can be produced within 60 days and it was believed by Persians that it is beneficial in treating the common cold. Swede grows best in cool climates.
How to Use
Swede can be served as an accompanying vegetable or included in stews. They can also be made into soup, mashed or puréed. Mini turnips are served raw or cooked. Grate raw swede and include in salads or slice thinly and drizzle with French dressing or mayonnaise.
How to Prepare
Peel and wash swede and cut into even-sized pieces. Swede do not need peeling before cooking, simply wash and trim the tops if cooking whole. Alternatively, cut into even-sized pieces before cooking.
How to Cook
Swede can be boiled or steamed. To boil or steam, cook for 15-20 minutes or until tender. Swede can be boiled whole or chopped and steamed or roasted. To boil, bring a pan of water to the boil and cook whole swede for 20-30 minutes or until tender. Coat in melted butter or cheese sauce to serve. To roast chopped swede, preheat the oven to 200C, gas mark 6. Parboil prepared turnips chunks for 5 minutes in boiling salted water. Add 150 ml olive oil to a roasting tin and preheat in the oven for 5 minutes. Add the drained swede to the tin and coat in the oil. Roast for 30-45 minutes, basting occasionally with the oil, until crunchy and golden brown.