Grandmadamada. In the south of the UK we call the yellow fleshed root veg a Swede and the white fleshed one a turnip.  Both are extremely versatile root veg.  You can roast chunks of swede, use it diced in a stew or casserole but our favourite mthod is boiled with carrot and mashed, or pureed.  Also nice when cooked, combining it with cooked potato and leftover green cabbage (or sprouts) and frying it up en masse as a bubble and squeak.

Turnip is my favourite out of the two, tasting not unlike a radish.  Can be used the same ways as swede.

In this part of Australia we call it swede! We used them interchangeably with turnips. I didn't like them much, but pasties never taste quite right without a bit with the potato and carrot! I preferred swede to parsnip, a bit milder!

I speak in the past tense because I haven't bought one for years!

I use swede in a mash on its own with butter and pepper like Mummza said or mashed together with carrot and or potato.
I also chop it up and add to soups, pies/pasties or casseroles.
You can bake it but I'm not a big fan. Or make soup out of it like you would  for a pumpkin soup recipe.

Last edited by shammrok (Fri 25 Jan 13 8:25am)

By complete co-incidence I did Swede and carrot mash last night...when peeling the swede make sure you get rid of any green bits, as they can be bitter, I do find that this will take a lot of seasoning...

How about some Swede chips with beetroot & walnut hummus?

http://www.athoughtforfood.net/recipe-b … aga-chips/

http://www.channel4.com/4food/recipes/c … mus-recipe