Directions:
- To prepare swede: all you need is a potato peeler to peel it in precisely the same way as a potato, slicing off the root end first with a knife. Then just cut the swede into suitably sized chunks.
- To cook swede, cut it into 1 inch (2.5 cm) dice and steam for about 10 minutes, or until tender, then whiz to a purée in a food processor, or mash with a fork, adding a knob of butter, salt and lots of freshly milled black pepper. This method also works very well using half swede and half carrot but, in this case, I like it chopped small rather than puréed.
- For roast swede, cut the chunks larger – 11/2 inches (4 cm) – place the cubes in a bowl, adding (for 1 lb/450 g) 1 dessertspoon of olive oil and some seasoning. Toss the swede around to get all the pieces coated in the oil, then place them on a baking tray and roast in a pre-heated oven set to gas mark 7, 425°F (220°C) for 30-35 minutes, until the swede is nicely toasted brown at the edges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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