If you’ve ever wondered how to cook swede – or rutabaga – you’re not alone. Usually it’s mashed but not any more – these cajun-spiced wedges are going to become your new favourite way to eat swede.
Swede – know as rutabaga in the United States – is an unfashionable, unsexy root vegetable that you’ll be familiar with if you get a weekly vegetable box or bag.
Personally I love swede. I usually find it relatively straightforward to peel and chop (unlike the celeriac, which is my kitchen nemesis), it has a gorgeous yellow colour and it has an delicious earthy, yet sweet flavour. The most common way to eat it that I’ve seen is to mash it but it actually roasts beautifully and it makes perfect wedges.
It’s a lovely ingredient in a root vegetable soup and I have a feeling that it would go well in a curry too – I’ll have to give that one a try.
What recipe would you suggest to someone who is wondering how to cook swede?
Cajun spiced swede wedges
- 1 large swede weighing around 800g
- 1 tsp cajun seasoning
- 2 tbsp sunflower oil
- 1 tbsp finely chopped parsley
Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
Peel the swede, rinse it under the tap if it's still a bit muddy and cut into wedge shapes.
Place in a baking tray and sprinkle over the cajun seasoning and oil before mixing together.
Roast for 20 minutes, stir and return to the oven for a further 20 minutes or until cooked through.
Season with salt to taste and sprinkle with the parsley.
Serve as a side dish or with a dip.
Here are some other vegetarian swede recipes from other bloggers that you might like:
Roasted carrot and swede mash by Charlotte’s Lively Kitchen
Root vegetable stroganoff by Family Friends Food
Vegetarian sausage traybake with swede, potatoes and cauliflower by Sneaky Veg
Chunky vegetable soup by The Intolerant Gourmand
Swede nutmeg cake by Veggie Desserts
How to microwave a whole swede by Foodie Quine
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