This type of 'Turnip' originated in Northern Europe and came to Britain in the seventeenth century via Sweden and so was known as a swede as opposed to the white or salad turnip. Though it is mostly refered to in Scotland as just a 'turnip' or 'neep'.
Basic cooking instructions
Swede – peel and remove any fibrous parts. Rinse and then slice or dice as required. Boil for 15-20 mins, then serve tossed in butter or mashed.
Peel and dice, blanch for 2 minutes and then pack into freezer bags. Cook from frozen. Alternatively, may be frozen as a puree, reheated over a bain marie with a little butter or cream.
A great way to use up those roots lurking in the back of the cupboard, not to mention getting your children to eat swede and parsnip!
200g potatoes, peeled and diced
200g parsnip, peeled and diced
200g swede, peeled and diced
Dollop of cream cheese
½ teaspoon each of ground cumin, nutmeg and mild chilli powder, if you wish to pep it up a bit!
Place veg into pan and bring to boil. Simmer for 15 mins. Drain and mash with dairy ingredients until smooth. Season to taste. Serves 4.
Roast swede with parmesan
650g swede, peeled and cut into thin wedges
2 tablespoons oil
1 tablespoon fresh rosemary
Tip swede, oil and rosemary into roasting tin and mix until well coated. Season well. Sprinkle with parmesan and roast at 200C/Gas 5 for around 30 mins until crisp and golden. Serves 4 as an accompanying vegetable.
Neeps and tatties (Clapshot)
4 large baking potatoes, unpeeled, cut into chunks
3 tablespoons oil
400g swede, peeled and cut into chunks
Parboil the potatoes for 5 minutes, and then place in roasting tin with oil and roast for 45 minutes at 200C/Gas 5.
Meanwhile, boil swede for 30 minutes until very soft. Add to potatoes and roughly mash everything together, leaving it quite chunky. Dot with butter and bake for about 20 minutes. Serve with lots of butter. Serves 4.