Preparation info

  • Serves


    • Difficulty


Appears in

The Cook's Book of Everything

The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


Swedes, or rutabaga as they are also known, resemble turnips, but have a more mellow flavour and a creamier texture, and are best suited to roasting, soups, stews and mashing. They are not a true root vegetable, but a vegetable with a swollen base at the stem. Older swedes are better for mashing, and also hold their shape when added to stews and pies. In Scotland, swedes (neeps) are mashed (or