New Season Swedes

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New Season Swedes Cornish

�0.60

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. Mashed swede added to mashed potato gives it a slightly sweet taste. Swede can also be made into fritters and pancakes.
Bashed Neeps-Serves 4
Ingredients

900g/2lb Swede

Salt and Black Pepper

75g/3oz Butter

Instructions
1. Peel the swedes thickly, wash and cut into 2.5cm/1 inch chunks. Put into a saucepan of lightly salted cold water and bring to the boil.

2. Reduce the heat, cover and simmer for 15-20 minutes until tender. Drain thoroughly. Return to the pan with two-thirds of the butter and mash well until smooth. Season to taste.

3. Arrange in a warmed serving dish, top with the remaining butter and grind plenty of black pepper over. Serve immediately.

Nutritional Information:
1/2 cup cooked swede is a serve, and is a:
Good source of vitamin C and fibre.
Source of folate and potassium.
Despite their filling nature, they are low in kilojoules, with only 85kJ per 100g (2/3 cup).

Historical Information:
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