Cooking

It might seem natural to roast swede, as it’s a technique that works so well with other root veg. However, its high water content prevents it from caramelising as satisfactorily and it’s generally better to slow-cook it. Swede has a tendency to disintegrate if cooked for too long, which is fine for mash, but if you want it to hold its shape, watch it carefully when boiling or slow-cooking so that you can remove it from the heat when just tender.