Also known as rutabaga in the USA, and confusingly as turnips or 'neeps' in Scotland, swede took its English name around the 1780s when Sweden began exporting a lot of its crop.

In the kitchen
The most famous swede dish is the 'bashed neeps' served with haggis is Scotland. Swede purées well and in combination with root vegetables makes delicious, sweetly nutty mash. It also works well mixed with root veg and onions in beef or lamb stews.

However swede can be simply boiled or steamed and dressed with olive oil or butter, roasted like potatoes, or sliced and fried with garlic until browned, then sprinkled with salt and pepper and Parmesan cheese. You can also eat it raw as crudité or shredded in salads.

Varieties
The yellow-fleshed variety is most common, however white-fleshed swedes are available. The smaller the swede, the more watery the flesh will be. For mashing, try to choose the drier large varieties.

Preparation
Swede can be stored for long periods, making it an excellent vegetable to have on hand over winter. Always peel it before cooking, then cut into chunks or slice as desired.