3 Ways with Swede

If you planted swede in spring or summer, then you should hopefully have some fairly sizeable roots to harvest now. They can be quite large, so you may want to have a few different ways of using them up your sleeve so that you can use up an entire swede without overdoing it in a single meal.

Here are three ways of cooking with them to inspire you, and of course there is always mashed swede with lots of butter and seasoning to go as part of a roast dinner!


Cornish Pasty

It’s quite fun making up a batch of Cornish pasties, and getting into the groove of crimping the crusts! They are so tasty, and really handy to have a few in the freezer for a completely effort-free lunch one day when you need it.

Add to Stews & Casseroles

Swede works well in any classic stew or casserole, along with other root veggies like carrots and parsnips. You can’t really go wrong – just peel, chop into chunky dice and add your swede in with all the other ingredients.

Add to Soups

Some of the best soups come from using up bits and bobs from the pantry, and if you have any leftover root veggies from a roast, then it’s well worth cooking up as soup. Swede, carrots, parsnips and potatoes are all perfect…. lightly fry a chopped onion in some olive oil, once they soften just add the veggies and cover with stock and cook up until all the veggies are soft. Run it through the blender and you have a quick and easy soup.