Recipes and facts – Swede

Swede is a root vegetable that belongs to the cruciferous family, that includes broccoli, cauliflower, kale, cabbage, and Brussel sprouts. Swede is actually a cross between a turnip and cabbage. They are known as rutabaga in the United States but are called swede throughout the rest of the world.

You can add swede to stews, casseroles, soups, roasts, or eat it fried like chips.

Swede has a wide range of health benefits due to it’s excellent source of vitamins and nutrients. This healthy vegetable is particularly high in vitamins C, E, K and B6, as well as being a good source of manganese, potassium, magnesium, calcium, iron, zinc, carotene and fibre.


Buttery Root Vegetable Casserole

Swede gnocchi with crispy sage

Swede Noodles Cacio e Pepe

Buttery Root Vegetable Casserole  –  Allrecipes website

  • 1.7 litres low salt chicken stock
  • 1.35kg potatoes, peeled and cubed
  • 675g swedes, peeled and cubed
  • 575g parsnips, peeled and cut into 3.75cm pieces
  • 8 cloves garlic
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 175g butter, softened and divided
  • 3 onions, thinly sliced
  • salt to taste
  • ground black pepper to tast

Combine chicken stock, potatoes, swedes, parsnips, cloves, bay leaf and thyme in a large pot.Bring to the boil.

Reduce heat and partially cover.

Simmer until vegetables are very tender, about 30 minutes. Drain.  

Transfer vegetables to large bowl.

Add 115g butter.

Use an electric mixer, beat mixture until mashed but still chunky.

Season with salt and pepper.

Transfer mashed vegetables to a buttered 23x33cm or similar sized baking dish.  

Melt remaining butter in a heavy large frying pan over medium-high heat. Add sliced onions. Saute until beginning to brown, about 5 minutes.

Reduce heat to medium-low. Saute until onions are tender and golden brown, about 15 minutes.

Season with salt and pepper. Spread onions evenly over mashed vegetables.

Casserole can be prepared up to 1 day ahead. Cover and refrigerate.

Preheat oven to 190 C / Gas 5.

Bake, uncovered, for 25 minutes or until heated through and top begins to crisp.

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Swede gnocchi with crispy sage – BBC Good Food website

  • 400g floury potatoes , such as King Edwards
  • 600g swede , peeled
  • 4 tbsp olive oil
  • 1 tsp chilli flakes
  • 100g ’00’ flour , plus extra for dusting
  • 30g parmesan (or vegetarian alternative), grated, plus extra to serve
  • 100g butter
  • small pack sage leaves picked

Heat oven to 220C/200C fan/gas 7. Cut the potato and swede into equal- sized chunks, drizzle with 2 tbsp of the oil, season and roast for 50 mins or until completely soft. Leave to cool slightly, then pulse in a food processor until broken down. Add the chilli flakes, flour, Parmesan and some seasoning, then pulse again to form a sticky dough.

Bring a large pan of salted water to the boil in which to cook your gnocchi later. Flour your hands and divide the dough in three. On a floured surface, roll each portion into a sausage about 1cm in diameter. Using the back of a table knife, cut into pieces 2.5cm in length – this gives a tapered edge to the pieces of gnocchi.

Working in batches, cook the gnocchi in the water for 30 secs or until they rise to the surface. Remove with a slotted spoon and drain on a tray lined with kitchen paper. Can be made to this stage up to 4 hrs ahead and kept in the fridge.

Turn the oven to its lowest setting and heat the remaining oil in a large frying pan over a medium heat. Fry the gnocchi in batches for 2 mins on each side until browned, then keep warm in the oven.

Melt the butter in the pan, add the sage leaves and fry until crisp. Divide the gnocchi between bowls then spoon over the crisped sage and buttery sauce. Serve with pepper and grated Parmesan.

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Swede Noodles Cacio e Pepe – From The New Yorker website

  • 1 large swede
  • 9 tbsp. cold butter, divided
  • ¼ cup finely minced shallot
  • 10 whole black peppercorns
  • ¼ cup dry white wine
  • ¼ cup heavy cream
  • ½ tsp. kosher salt, plus more to taste
  • Grated pecorino or parmigiano cheese, to taste
  • Fresh-ground black pepper
  • Minced chives, for garnish

Prepare the swede noodles: Remove the thick, brown outer layer of the swede with a paring knife or a sturdy vegetable peeler. Shave the swede into thin ribbons using a mandoline or a vegetable peeler. (It may be necessary to cut the swede into halves or quarters to do this more easily.) Cut the swede ribbons lengthwise into half-inch strips, and, if you like, square off the ends.

Make the beurre blanc: Cut 8 tablespoons of the butter into chunks and set aside in a cool place. Heat the remaining 1 tablespoon butter in a medium saucepan and stir in the shallots and peppercorns. Cook, stirring, for about one minute, until the shallots are aromatic but not beginning to brown. Add the wine and cook until almost entirely reduced, with about two tablespoons remaining. Add the cream and salt and reduce again. (If the pan looks too dry, stir in a tablespoon or two of water.) Add the remaining chilled butter, one piece at a time, stirring briskly with a wire whisk with each addition, continuing to whisk until the sauce is shiny and thick. Strain out the solids (or keep the shallots and just fish out the whole peppercorns). Taste and add more salt, if necessary. Cover and keep the beurre blanc warm over low heat until the rutabaga pasta is ready.

Bring a pot of unsalted water to a boil. Add the swede noodles and blanch for 3 minutes, until just barely softened. Strain the noodles and add them to the pot with the warm beurre blanc. Raise the heat to medium and gently toss the tagliatelle in the butter sauce until the noodles are softened and the sauce clings to each strand, about 4-5 minutes. Serve topped with grated cheese, freshly ground black pepper, and a sprinkle of chives.

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One thought on “Recipes and facts – Swede

  1. This swede pasta-ribbons recipe was absolutely delicious! I have never made a beurre blanc before, and I was thrilled with it. It takes
    concentration though–it is worth doing all the prep as far as possible before cooking it the first time.

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