Mashed swede, or rutabaga, is a wonderfully easy way to prepare this delicious root vegetable. I like to add a little nutmeg to give the naturally sweet swede a little flavour boost.
It struck me, while looking at swede recipes online recently, how different people’s opinions of the poor vegetable are. Some people describe it as sweet, delicious and easy to prepare. Others claim that the vegetable is impossible to peel and chop, tastes horrible and is all in all pretty unpleasant.
I am in the first camp. Perhaps I’ve been lucky with the many swede specimens that have made their way into my home but I’ve always found it to be easy to peel and chop and delicious to eat. Mashed swede is undoubtedly one of the easiest ways to prepare it.
Mashed swede is delicious alongside a roast dinner, perhaps with some sausages or with a pie and gravy. It can also be used as a topping on a cottage or shepherd’s pie and I suspect that you could make some lovely savoury cakes or fritters with it – I’ll work on that idea next time I get a swede in my vegetable bag.
How do you like to eat your swede? Let me know in the comments below.
How to make mashed swede with nutmeg
Mashed swede with nutmeg
Mashed swede, or rutabaga, is a wonderfully easy way to prepare this delicious root vegetable. I like to add a little nutmeg to give the naturally sweet swede a little flavour boost.
Ingredients
- 1 swede (weight approx 600g)
- Pinch ground nutmeg
- 1 tbsp butter or dairy free spread
- Salt and pepper
Instructions
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Peel the swede and chop into equal sized pieces.
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Place in a pan of boiling water and cook until soft, around 20 minutes.
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Drain and return to the saucepan with the nutmeg, butter and some salt and pepper.
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Mash well until smooth and serve immediately.
If you’re looking for more ways to cook swede try this maple roasted swede with cumin, my cajun-spiced swede wedges or one of the other recipes linked to on that post.
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