I feel the swede or, neep (short for turnip) as we call it in Scotland, is an underrated and under used veg. Also known as a Rutabaga, it's in season in the UK from autumn through to the early spring months. Though typically does tend to be found in the supermarket all year round.
Swede can be a pain to prepare therefore my two favourite ways are the easiest! First up is
mashed with butter (or spread of your choice if you want to make it vegan), as long as you have a microwave this couldn't be easier, see below for details. Second is to buy it already
peeled, diced and frozen. This may seem like a cop-out but frozen veg is just as nutritious as fresh. Many people, myself included, are put off by the thought of peeling and chopping a swede. So, I'm quite happy to use frozen so that I don't miss out on this amazing vegetable. I'll tend to use the diced frozen swede for adding to casseroles.
Swede is high in vitamin C. Half a medium weight swede (200g) provides you with approx. 70% of your recommended daily intake (based on a 2,000 calorie a day diet). It's also packed full of other vitamins and minerals including, B1, B6 and potassium.
Recipe
Serves 2 - 3 as a side dish • 1 medium - large swede, approx. 400 - 600g • 25 - 35g unsalted butter • Pinch of salt Directions
1. Wash and dry swede, place in a high sided microwave bowl. Cover with clingfilm or paper towel. 2. Put in the microwave for 15mins. (800w) 3. Check at about 12 minutes to see if it's done by pressing a knife into the centre. If it's soft and there's no resistance it's ready. If not return to the microwave. 4. When the swede is ready carefully remove from the bowl and place on separate plate. It will be piping hot so do take care. 5. Scoop out the inside with a spoon, placing the flesh into the bowl that it was previously in. You may want to cut it half before scooping out the centre. 6. Add the butter to the swede and mash with a potato masher. Alternatively smash together with a fork. Add the butter a bit at at time and check for taste, you may not need it all. 7. Add salt to taste and serve. If you need a smaller portion cut the swede in half and reduce the cooking time. The other half can be kept in the fridge for several days.
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