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Many winter vegetables contains significant amounts of vitamin C: For every 100g, Swede contains 25 mg, which is 42% of the daily recommended dose. Other veg like Beetroot also have cancer preventing anti-oxidants.
Like potatoes we have only had Swede for a few hundred years and elsewhere it has different names. In America it’s known as the rutabaga, while Scots know it simply as ‘neeps’.
Now, Swede is not a turnip! Although the two are both a part of the cabbage family, the turnip tends to be a lot smaller and to have a whiter bottom half, where the swede is noticeably yellow.
However, despite its rather ugly appearance, swede can be a delicious vegetable and a stalwart of the winter larder. It’s perfectly versatile (boil it, bake it, roast it) but there’s no finer way to serve it than as a buttery mash (treat as you would potatoes basically) with tatties (mashed potato) and haggis.
Another option is to take veg like carrots and parsnips, role them in a gentle coat of oil and rosemary and place on a hot tray with whole garlics and roast on high until they look delicious and soft enough to eat. Or, chop finely, fry in a large saucepan then add water or stock and simmer until the veg is soft, the perfect healthy soup.
Have a look at our delicious vegetable stew with herby dumplings here
If you have a favourite winter veg, or any other, recipe and would like the chance to win a prize, please video your recipe and add it to KIS (Keep it Simple) Cookery. Please have a look at existing videos here and try and keep your video less than 2 minutes long.
To find he best swede and winter veg try your local farm shop using our local food map.