Swede, also known as rutabaga (the common North American term for the plant), is a root vegetable that originated as a cross between the cabbage and the turnip; it is also sometimes simply called a turnip.
The roots are prepared for human consumption in a variety of ways, and the leaves can be eaten as a leaf vegetable. Click here for more information about swedes.
- HONEY-ROASTED SWEDE WITH CUMIN AND CHILLI
PREP TIME: 20 MINS
COOK: 50 MINS
– 1 large-peeled swede and cut into big portions
– 2 1/2 tbsp. Olive oil
– 2 tbsps. Honey
– tsp. Cumin seeds
– 1 finely chopped red chili, (without seeds)
– One small finely chopped coriander
- Heat oven to 175 degrees and melt olive oil in a roasting tin
- Put the swede into olive oil, then season to your taste.
- Wrap in foil then roasts for 45min in the oven.
- Toss till its golden brown
- Mix with cumin seeds and honey then roast for another10mins
- Stir thoroughly with coriander and chili then serve
Bottom line: it is a flexible root vegetable that you can bake as potato but with a sprinkle of honey and seasoning, with spices to your taste to make an exceptional side dish
- ROAST SWEDE USING MAPLE SYRUP
– 1 swede, skinned and cut into sizeable chunks
– 4 tbsp. maple syrup
– 1 1/2 tbsps. Olive oil
- To a preheated oven to 200 degrees, heat olive oil in a baking tray.
- Put the swede and cover it with oil.
- Pour 3 tablespoons of maple syrup then toss well.
- Bake/grill it but keeps on turning the tin after every 30mins till its golden brown and crispy.
Bottom line: For a better delicacy, serve this with boiled gammon or hock ham.
- BAKED SWEDE
– 250ML soy cream
– A clove of garlic
– One leek
– 30g of margarine,
– 1 swede, skinned and cut up paper thin
– Salt and pepper
- Heat oven to 150 degrees.
- Pour the soy cream and garlic into a pan.
- Boil and then simmer for 3 minutes
- Add the sliced swede and let it cook for 20min
- Season with pepper salt and pepper then put out the heat.
- Add margarine and leeks then cook for another 10min till leeks became soft.
- Finally, drain any excess soup, position sliced swede on a tray then bake
Bottom line: you can replace the leeks with either boiled greens (cabbage or kale)
- SWEDE & APPLE BAKE
– 50g margarine
– 2 shredded leeks,
– 3 sage leaves
– 100ml apple juice/white wine
– 1 swede peeled and finely sliced
– 2 thinly sliced apples,
– 50g grated vegan cheddar (optional)
- On a Preheat oven of 180˚C, Flux margarine in the saucepan and fry up the leeks for 10mins,
- Add the sage, juice or wine and cook for 3mins.
- Season with pepper and salt
- Layer the swede, leeks and apple and leeks, cover with foil then bake for 40mins.
- Take out the foil, smidgen with cooking oil then bake for another15mins till its golden.
- ROASTED SWEDES AND POTATOES
– 1 medium swede, peeled and cut into thin pieces
– 4 large peeled and finely sliced
– 2 tbsps. Olive oil
– 1tsps. Cumin seeds
– 1tbsps. Fennel seeds
– 3 garlic cloves, unpeeled
– 1 parsley leaf
– Lemon zest
- To a preheated oven of 175 degrees, put swede and potato in a pan, add cold water then bring it to boil
- Cook for 10mins till it becomes tender, and then drain the excess liquid
- Melt oil in a pan put Swede then potato.
- Add the fennel and cumin seeds, season to your taste and cook for 5mins then add garlic and fry until its brown
- Wrap in foil then roast for 30min but keep turning till it becomes brown
About the Author, Lita Watson:
Hi there! I’m Lita, voice of Quick Easy Cook, and I’m absolutely in love with cooking blogs. I’m a beginner in cooking and i try my best to make it quick and easy. Still, it’s not always quick and easy to keep up with fancy dinners… so I keep learning and blogging about quick and easy ways to create delicious and yummy foods for my two kids and wonderful husband.