This root vegetable packs a hefty punch when it comes to nutrition, and contains plenty of your daily intake of vitamins and minerals. 100g portion of roasted or boiled swede contains 18.8mg of vitamin C, for example. The root is also a great source of potassium, offering an impressive 216mg per 100g, as well as considerable calcium and fibre. The vegetable is also low in fat and calories.

 

Storing a swede is very similar to storing other root vegetables, such as carrots and potatoes. After harvesting or buying the vegetable, you can keep it in a perforated paper bag in the vegetable drawer of your fridge where it should last for a week.

 

If you want to keep the vegetable for a little longer, it is possible to freeze portions to use at a later date. The best way to prepare a swede for freezing is to cook it first – par-boil the vegetable for two minutes and then drain it and leave it to dry. When there is no more moisture, place the swede in a plastic container and store in the freezer. Alternatively, you can make a mash out of the swede after cooking it until it’s quite soft, then mashing it, spooning it into a container and popping it into the freezer. Both of these methods will keep the swede for around three months.

 

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. Some of the best ways to use are:

 

 
• Mushroom and chestnut cottage pie with swede mash topping
 
• Sausage, swede mash and gravy
 
• Root vegetables with mustard mash
 
• Root vegetable gnocchi with sage 
 

 

If you want to know how to cook swede, the first step is almost always to boil it first. Peel and chop it into small chunks before dropping them into boiling water for 15-20 minutes, until tender. When it’s ready, you can mash it with some butter and herbs or roast it with oil on a baking tray for a wonderful side dish.

 

 
• This vegetable goes by many names in different parts of the world, including: neep, rutabaga and snagger.
 
• The origins of this vegetable are unclear, but it’s believed that it was first cultivated in 17th-century Bohemia as a hardy cross between a turnip and a cabbage. 
 

 

http://www.farminmypocket.co.uk/food/store-carrots-et

 

https://www.bbc.co.uk/food/swede

 

https://www.thriftyfun.com/tf42343619.tip.html