 |
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 |
Â
General
- Preparing Swedes ( rutabaga )
Â
Wash well in cold
water.Â
Peel thickly. Large
bulbs are best cut into quarters before peeling as the skin is quite
tough.
Â
Optional
Preparations/Cuts  (see Main Vegetable Preparation Page forÂ
explanations and photos)
Â
|
Baton |
Brunoise |
Chunk |
Cube |
Dice/chop |
Grate |
Julienne |
|
Y |
Y |
Y |
Y |
Y |
Y |
Y |
| Â |
 |
 |
 |
 |
 |
 |
|
Matchsticks |
Mashed |
Paysanne |
Pur�ed |
Shred |
Slice |
Sulfrino |
|
Y |
Y |
Y |
Y |
Y |
Y |
Y |
|
Â
|
Â
Suitable methods and
timing for cooking Swedes ( rutabaga ) |
| Â |
 |
 |
|
Bake/Roast |
y |
ChunksÂ
 = 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 = Â 45 - 60 minutes baked in a sauce or
cream |
|
Boil |
y |
Cubes/Chunks  =Â
 10 - 20 minutes |
|
Fry/Saut� |
y |
Slices/Chips(French Fries) /Batons/Cubes  =Â
Saut� 10 - 20 minutes; |
|
Microwave |
y |
Chunks/Cubes = 5 - 10 minutes
|
|
Steam |
y |
Cubes/Thick Slices  =Â
Â
20 - 30 minutes |
|
Stuff |
x |
 |
| Â |
 |
 |
|
|
