Swede for us marks the ending of summer (was there one?!) and the move to denser autumn and winter crops.

Larger than the turnip and with a rough skin that is partly tan and partly purple, the swede's unpolished appearance belies its fine texture and distinctive, sweet tasting flesh. The swede is thought to have originated in central Europe and has a relatively short culinary history compared with many vegetables. It was known in France and England in the seventeenth century and became an important European crop by the eighteenth century.

During the nineteenth century it reached the USA (where it is known as rutabaga) and then Canada. To this day it is a much more popular food in North and East Europe than any other region. Swede has a good supply of minerals such as calcium, magnesium, phosphorus, potassium and manganese. It also provides some fibre and vitamins A and C.

What do I do with it?

Peel before use. As the skin is quite thick and uneven you may find it easier to quarter the swede and cut off the skin with a knife, rather than using a peeler.
Roasting will concentrate the swede's flavour, whereas boiling will dilute it. Cut swede into chunks or cubes, according to preference, and cook until tender. Baking at 200°C will take around 30 to 45 minutes, boiling will take 10 to 20 minutes.

Swede also adds a new dimension to mash, try it with some potatoes, carrots bit of butter and lots of black pepper.