Swede Wonderful Swede
The humble swede is so often part of our menu plans and is known under various names, depending on where in this world you live ..... so I thought why not give a little more detail for those of you who may not have tried this wonderful vegetable.
Americans know it as "rutabaga". The Scottish call it "neeps" and serve it with haggis. The swede, a fairly recent root vegetable, is thought to have originated around the 17th century in Bohemia. In 1620 a Swiss botanist described the root vegetable, believed to be a hybrid of the cabbage and the turnip. By 1664 it was growing in England. A good source of vit.C, fibre, folate and potassium. Low in calories.Wash then peel thoroughly to remove the thick outer skin. Swede can be prepared and served in any of the methods used for potatoes. Swede can be added to soups, stews and casseroles. Use mashed swede instead of mashed potato it has a slightly sweet taste. Swede can also be made into fritters and pancakes. Collins Gem states 2.3 grams of carb per 100 grams. It doesn't spike blood sugar numbers like a potato may. Swede is just great, try it and see.
Even our kids love swede and the grandchildren like its slightly sweet taste. Mash up with lots of butter and serve with meat, fish, other vegetables, whatever you like. It really does taste good.
All the best Jan