Swede

about

Swede vegetables (called rutabaga in the US) are also known as yellow turnip, due to the colour of their flesh – though it’s actually more orange in colour. It is in season from September to March.

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.

Swede is easy to cook. Use a potato peeler or a sharp knife to peel the tough skin. Then chop into cubes and boil for 20 minutes, until soft. Common ways of serving swede include mashed with potatoes or carrots, or in a warming winter stew.

nutritional info

Swedes are rich in vitamin A and, like many root vegetables, are a good source of minerals.

storing Swede

Keep your swede in a cool, dry, dark place. They tend to go mouldy in the fridge. Swede should keep for 1-2 weeks, as long as they weren't damp when you stored them.

source

The Great Field in Braunton, as well as other local North Devon producers. We may also source from other markets in times of high demand.