Choose a new cookbook worth up to £28 when you subscribe to our magazine.
A member of the cabbage family, the swede is often confused with the turnip, though they look quite different. It's also known as yellow turnip, Swedish turnip and Russian turnip and, in America, rutabaga.
In Scotland, where it's known as neeps, swede is the traditional accompaniment to haggis on Burns Night. Swede has a round shape and a purple-green skin, and the flesh is yellowy-orange, with a sweet, earthy flavour. It disintegrates fairly easily if overcooked, so always keep to cooking times.
Cut off the root, then peel, and cut into chunks.
Cut into chunks and boil (12-15 mins), roast (40-55 mins) or steam (10-15 mins).
Take a look at our swede recipe collection for delicious seasonal dishes.
In a perforated or brown paper bag in the fridge – it will keep for about a week.
Look for swedes with smooth, unblemished skins; smaller swedes have a sweeter flavour and a more tender texture.