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Swede - Rutabaga

How to prepare Swede - rutabaga

How to cook Swede - rutabaga

   

Swede Recipes  |  Growing  Swedes|   What's In Season 
More Vegetables -  Prep & Cooking times

 

Common Names: Swede, Rutabaga, Yellow Turnip, Swedish Turnip
Family: Brassicaceae
In Season: October - February (best)
Buying: Choose dry, hard, relatively smooth bulbs which are free of cracks and heavy for its size. The rigid scars around the top are natural. Smaller specimens are generally sweeter
Storing: Uncut - 2 - 3 weeks  in a cool, dry, dark place. Cut - Up to 2 weeks in the refrigerator.
Serving Allowances: 150g/+5oz per person
 

General - Preparing Swedes ( rutabaga )
 

Wash well in cold water. 

Peel thickly. Large bulbs are best cut into quarters before peeling as the skin is quite tough.
 

Optional Preparations/Cuts  (see Main Vegetable Preparation Page for  explanations and photos)

 

Baton Brunoise Chunk Cube Dice/chop Grate Julienne
Y Y Y Y Y Y Y
             
Matchsticks Mashed Paysanne Puréed Shred Slice Sulfrino
Y Y Y Y Y Y Y

 

Suitable methods and timing for cooking Swedes ( rutabaga )
     

Bake/Roast

 y

Chunks   =  40 - 50 minutes. Best par-boiled first for 10 minutes. Coat in oil or goose fat an sprinkle with salt or seasonings before roasting.

Cubes = 25 - 25 minutes Best par-boiled first for 5 minutes. Coat in oil or goose fat and sprinkle with salt or seasonings before roasting.

Slices/Batons =  45 - 60 minutes baked in a sauce or cream

Boil

 y Cubes/Chunks   =    10 - 20 minutes

Fry/Sauté

 y Slices/Chips(French Fries) /Batons/Cubes   =  Sauté 10 - 20 minutes;

Microwave

 y Chunks/Cubes = 5 - 10 minutes

Steam

 y

Cubes/Thick Slices   =    20 - 30 minutes

Stuff

 x  
     

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