An Easy Recipe for Mashed Swede (Neeps) (2024)

FAQs

What is the quickest way to cook swede? ›

Put the whole neep into the microwave - no need to prick or score - and cook it on full power. Give it 15 minutes, turn it over and cook for a further 15 minutes. 30 minutes in total. You may need to adjust the time depending on the power of your microwave and the size of your neep.

To make the swede mash, cut the swede and potatoes into 3cm chunks. Place in boiling salted water with the garlic cloves and cook for 25 minutes, until tender. Drain and tip the vegetables back into the pan. Add the butter, season with salt and freshly ground black pepper, and mash well.

Swede is a versatile ingredient in the kitchen and is used in very similar ways to other root veggies in most recipes. This slightly sweet and earthy vegetable is a healthier and more interesting alternative to the classic potato.

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.

Swedes and Turnips do come from the same family. Swede is a Swedish turnip, hence the name “swede”. They are bigger, tougher skinned, yellow fleshed and much hardier than a turnip. Turnips are the smaller ones, with smoother skin and white flesh.

Swede is actually a cross between a turnip and cabbage. They are known as rutabaga in the United States but are called swede throughout the rest of the world. They are one of the hardiest root vegetables to harvest, they grow seasonally - autumn through to winter.

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's known as neeps, swede is the traditional accompaniment to haggis on Burns Night.

Cook the rutabaga and potato. Once cooked, mash together with butter, milk, mustard and egg. Put into an ovenproof dish and cover with the grated cheese.

To prepare swede, it can be treated the same as other root vegetables – it simply needs peeling and the root cutting off. From here you can dice to the desired size then roast, boil or steam it. As it is a hardy winter vegetable, it is suited to long braises such as soups or hearty stews.

A rutabaga is a nutritious root vegetable that some people call swede, neep, or Swedish turnip. It contains phytochemicals, fiber, and other nutrients that may also support weight management, immunity, and healthy bowels.

What does swede taste like? ›

What does it taste like? It has the sweetness of a carrot, the tartness of a radish and the texture of a turnip (another vegetable that gets a bad press!) When roasted it's flesh goes a deeper orange and it becomes sweeter, a bit like butternut squash, with a nutty, buttery flavor. It's absolutely delicious.

The beauty about this vegetable mash is that it can be made up to 3 days in advance, then kept refrigerated, as it gets better and even tastier a day or two after it's been made. It also freezes very well. I like serving this carrot and swede mash as an accompaniment to roast turkey, goose, beef or chicken.

Cooking tips

When buying swede, look for small or medium sized roots, as larger ones can be a bit stringy. Make sure they're heavy, with smooth, blemish-free skin. Forget preconceived ideas: swede is a really interesting vegetable that is easy to prepare and has a pleasant flavour.

Microwave for 8-10 minutes until the Swede feels soft when squeezed. Take care, as it is very hot. 4. Carefully remove the Swede and allow to cool slightly, then with a sharp knife simply shave off the peel.

The thick outer layer of this odd-looking veg is technically edible, although you might want to peel it off and compost it if it looks particularly tough or especially green. You can usually get away with keeping the skin on if you have a younger swede that you plan to roast in the oven.

Bring to the boil then reduce the heat to a simmer and cook for 12–15 minutes, or until the swede is just tender, stirring occasionally. Remove the lid, increase the heat and boil hard for a further 5 minutes, or until the swede is soft and the liquid has reduced to around 5 tbsp.

Cut into chunks and boil (12-15 mins), roast (40-55 mins) or steam (10-15 mins). Take a look at our swede recipe collection for delicious seasonal dishes.