Swede

[Beryl]

I have successfully grown some really huge swede this year. Apart from the usual mash, boiled, added to soups and stews I would be grateful for any ideas for something a bit different to do with them.

Thanks
Beryl.

[Chantal]

Hi Beryl

I cut them up and eat them raw as crudites with a chilli humous dip.

[Beryl]

Thanks Chantel, I hadn't thought about eating them raw. Sounds good.
Could add some sticks to my nibbles box in the fridge.

Beryl.

[vivienz]

Hi Beryl,
They're really nice if you cut into chunks, parboil, then toss in oil & crushed garlic & roast in the oven for about 20 mins at 180C - roasting concentrates the flavour really well. Any leftovers can be stirred into risotto (I like it with a bit of left over chopped up pork sausage - a very anglicised version, but delicious). Keeps for a couple of days in the fridge then & can be chucked into all sorts of things. In my case, usually my mouth every time I open the box!
All the best,
Vivien

[Beryl]

oooh yes, thanks Vivien. Definitely on the menue.

Thanks again
Beryl.

[Stephen]

Beryl
I have experemented with swede.
I have never been a fan as in the 60s, when I was young in Somerset (where they grow well), it was offered as rather watery mash and as little else.
So I tried sauteeing them with some onions and paprika. It takes a long time, 25 minutes or so, on a low heat, but works very well for me.
I keep the bits of swede as slimish slices rather than chunks and add the onion after the swede has had a chance to sit flat on the base fo the pan, so that they get some very direct heat.

[Beryl]

Thank you Stephen, another nice idea I will try. Maybe if the slices were par-boiled first it wouldn't take so long to saute.
I can recommend Vivien's recipe - delicious.

Beryl.

[Stephen]

Hi Beryl
I have tried that and prefered the original (not par-boiled) approach. But that is just my preference. I do like to experiment with things.

[Colin_M]

They go fine stir-fried (alongside other stuff).

Obviously added to casseroles and anything like a Cornish Pastie works well too.

Like an earlier poster, I used to hate swede when it was served up as the boiled & mashed variety - still don't like that version much. However it's taste can work really well in the suggested dishes.

Finally, if you want a variation on mashed/bolied swede, try it with some apples and a couple of sauted shallots added to it. Swede & apple seem to work well together (esp with a nice joint of roast pork!).

[Beryl]

Thanks Colin.
Having had swede and apple sauce on the same plate I can imagine the 2 combined would be very tasty.

Beryl.

[Johnboy]

Hi Beryl,
My mother used to steam Swede because she said when boiled it was always soggy. We used to enjoy her Swede mashed, but not soggy,
with some salt, pepper and a dollop of double cream added.
JB.

[Beryl]

oooh JB, what are you trying to do to my waistline?
How can I resist.

Beryl.

[bazza1979]

i made a cake with a rather large swede i had once just followed a carrot cake recepie and substituted carrot with swede, it had a unusual taste to say the least, it smelt of swede, but tasted alright!

[Beryl]

Hi Bazza,

I have made carrot and beetroot cake before as both those two have a high sugar content. Not sure about swede but I see no reason why not.

Thanks
Beryl.

[Smurfy]

It's not very exciting compared to some of the suggestions but i often add it grated to coleslaw or use a potato peeler to make thin slices and then pop them in the oven to make 'crisps'.