Best Glossary Swede Recipes
ROASTED SWEDE WITH PARMESAN
Make these chips as the perfect accompaniment to fish and also haggis. You might want to make extra, as these will be gobbled up in no time
Provided by Good Food team
Categories Dinner, Side dish, Supper, Vegetable
Time 50m
Number Of Ingredients 6
Steps:
- Heat oven to 220C/fan 200C/gas 7. Tip the swede, olive oil, 40g of the parmesan and the rosemary leaves into a shallow roasting tin. Season and toss well, arranging in one layer.
- Sprinkle over the remaining parmesan, dot with butter, then add the garlic cloves. Roast for 30-35 mins, turning halfway through cooking, until crisp and golden.
Nutrition Facts : Calories 155 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.34 milligram of sodium
GLOSSARY: SWEDE
http://www.bbcgoodfood.com/glossary/swede
Provided by Karen Feinen
Categories Vegetables
Number Of Ingredients 6
Steps:
- 1. Swede Pronounce it: sw-ee-d 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 is 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. Availability: British season runs from mid October to late February. Choose the best: Look for swedes with smooth, unblemished skins; smaller swedes have a sweeter flavour and a more tender texture. Prepare it: Cut off the root, then peel, and cut into chunks. Store it: In a perforated or brown paper bag in the fridge - it will keep for about a week. Cook it: Cut into chunks and boil (12-15 minutes), roast (40-55 minutes) or steam (10-15 minutes). Alternatives: Try turnip.
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