1. Artichoke
  2. Asparagus
  3. Aubergine
  4. Avocado
  5. Beansprouts
  6. Beetroot
  7. Broad beans
  8. Broccoli
  9. Brussels sprouts
  10. Butternut squash
  11. Cabbage
  12. Carrots
  13. Cauliflower
  14. Cavolo Nero
  15. Celery
  16. Chard
  17. Chicory
  18. Chillies
  19. Climbing Beans
  20. Courgettes
  21. Cucumber
  22. Fennel
  23. Garlic
  24. Ginger
  25. Green beans
  26. Horseradish
  27. Jerusalem Artichoke
  28. Kale
  29. Leeks
  30. Lettuce
  31. Mushrooms
  32. Okra
  33. Onions
  34. Pak Choi
  35. Parsnips
  36. Peas
  37. Peppers
  38. Plantain
  39. Potatoes
  40. Radicchio
  41. Radishes
  42. Rhubarb
  43. Rocket
  44. Spinach
  45. Sugar Snap Peas
  46. Swede
  47. Sweet potatoes
  48. Sweetcorn
  49. Tomatoes
  50. Turnips
  51. Wasabi
  52. Watercress
  53. Yam
  1. A
  2. B
  3. C
  4. F
  5. G
  6. H
  7. J
  8. K
  9. L
  10. M
  11. O
  12. P
  13. R
  14. S
  15. T
  16. W
  17. Y

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).