- Artichoke
- Asparagus
- Aubergine
- Avocado
- Beansprouts
- Beetroot
- Broad beans
- Broccoli
- Brussels sprouts
- Butternut squash
- Cabbage
- Carrots
- Cauliflower
- Cavolo Nero
- Celeriac
- Celery
- Chard
- Chicory
- Chillies
- Climbing Beans
- Courgettes
- Cucumber
- Fennel
- Garlic
- Ginger
- Green beans
- Horseradish
- Jerusalem Artichoke
- Kale
- Kohlrabi
- Leeks
- Lettuce
- Mushrooms
- Okra
- Onions
- Pak Choi
- Parsnips
- Peas
- Peppers
- Plantain
- Potatoes
- Radicchio
- Radishes
- Rhubarb
- Rocket
- Spinach
- Spring Onions
- Sugar Snap Peas
- Swede
- Sweet potatoes
- Sweetcorn
- Tomatoes
- Turnips
- Wasabi
- Watercress
- Yam
How to cook Swede
It can be used as an alternative to mashed potato, or in stews and soups. Swede is also brilliant when cut up into wedges, roasted, and tossed through a salad or stirred into a veggie curry. Or serve mashed with haggis and potatoes for a classic Scottish feast on Burns Night.
READ: A Scottish feast for Burns Night
WHAT IS SWEDE?
Swede is a root vegetable, like turnips or parsnips, and it’s surprisingly versatile. In North America, it’s known as rutabaga, and in Scotland it’s sometimes referred to as turnip or ‘neeps’.
WHEN IS SWEDE IN SEASON?
Swede is a hardy winter veg, and is available from September to March.
HOW TO STORE SWEDE
Swede can be kept at room temperature, but should be refrigerated if you’re not planning to use it soon after buying it.
What are the health benefits?
Swede is a great source of vitamin C. Three tablespoons of cooked swede is one portion of your 5-a-day (one portion of veg or fruit is 80g raw weight).
