Cooking Swede

[Thelma Sanders]

swede is versatile,and freezes ok,but cut up smaller as has been said,as it takes a little longer to cook otherwise,this has me thinking what it would be like as a chip,maybe part cook in the mic,roll in a little oil,then open freeze before bagging up,

It does take a lot longer to roast, as wedges, than potatoes do - so par-boiling (par-cooking) is deffo the way to go.

[veggiechicken]

Microwave them whole, without peeling.
Haven't tried it myself - but, next time I will

https://youtu.be/P7bwVGcCl74

[Bigmallly]

Although I like mashed Swede on it's own, I do prefer it mashed in with the tatties............Carrots, Turnip & Parsnip can also be treat the same way.........just adds a bit of variety to bog standard mash.

[ESBkevin]

My favourite is swede and carrot mashed with butter, but just mashed swede is fine too.

[Thelma Sanders]

Singing swede

https://www.youtube.com/watch?v=h3zt1gDgf0U

[Alison]

I'll be in the minority but I just like it cut into chunks and steamed with carrot. I love veggies and their natural tastes and don't want that diluted with a load of butter or similar. Also only steam gently so it wouldn't be soft enough to mash and I like texture.

[1Bee]

I've done the microwave whole, but found it faffy to get out.

My top tip would be that if you boil it, after draining return it to the pan on a low heat for a minute or two, or even do the mashing over the heat - it helps to dry it out so you don't get a very sloppy mash.

Personally I find peeling, cutting into small chunks and microwaving preserves the flavour even more than steaming. It was a revelation to us the first time we tried it.

Have fun! I like a good swede.

[Cadalot]

I'm so looking forward to growing and cooking next year, thanks all

[Greenleaves]

We like them mashed with a little olive oil...OH also pipes them into walnut whip shapes and when cooled freezes them...straight from the freezer to a baking tray gas mark 6...30 minutes later....scrumptious

[Alison]

We like them mashed with a little olive oil...OH also pipes them into walnut whip shapes and when cooled freezes them...straight from the freezer to a baking tray gas mark 6...30 minutes later....scrumptious

That actually made me retch a bit . The thought of veg so pulped that you can pipe it is my idea of hell, seems like baby food to me but as I said in my previous post I know I'm in the minority (don't like butter or cream in my tatties either and just like to crush cooked potatoes with a fork and only moisten with gravy)