ROOT VEGETABLES (6 of 13) |
Hospitality and Catering |
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Swede is best between October and March or after frosty weather.
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| It has hard outer skin, so care is needed when peeling. |
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| Remove by peeling or cutting outer skin and cut into required shape or cut small for puree. |
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| Cook in cold salted water and boil until tender, some swede will remain firm and not be suitable for puree until after a good frost has softened them. |
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| There are a variety of swede dishes including: |
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* plain boiled - nature - barrel shaped |
* finished with chopped parsley |
| * shallow fried in butter |
* served buttered - au beurre |
| * cooked in sugared water - glace |
* purée de rutabaga |
| * used in soups and as a vegetable garnish. |
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