The swede, also known as the rutabaga in the United States, is a round, purple-brown root vegetable that resembles a turnip. A mildly sweet vegetable, the swede combines the flavours of the cabbage and turnip. You can cook swede along with meat and other vegetables, as part of stews and casseroles, or prepare it as a standalone side meal. Boil, stir-fry or roast swede just as you would cook a potato. Roasting is a preferred cooking technique that helps to retain the nutritional content of the beta-carotene rich swede, as well as enhance its earthy flavours.
Peel the swede before roasting. Use a kitchen knife instead of a peeler to easily remove the swede's thick and uneven skin. Slice off the root, and cut the swede into 2-inch chunks. Place the diced swede in a bowl, fill with water, and rub gently to clean. Drain and set aside.
Pour 1 tbsp of olive oil over the swede. Use a wooden spoon to evenly coat the swede chunks. Use a proportion of 1 tbsp of olive oil for every 0.454kg. of swede.
Mix salt and pepper according to your taste preference. Place the seasoned swede chunks on a baking tray.
Pre-heat the oven, setting it to gas mark seven at 218 degrees Celsius. Set the baking tray in the oven and bake the swede for around 40 minutes, or until it is lightly browned at the edges.
Store uncooked swede in the refrigerator for around a week. Wrap it in a perforated bag or in a brown paper bag and store. When selecting, choose swede that are firm, heavy and unblemished.