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Swede - Rutabaga

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How to prepare and cook Swede - Rutabaga

Swede Recipes� |� Growing �Swedes| � More Vegetables -� Prep & Cooking times

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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
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General - Preparing Swedes ( rutabaga )
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Wash well in cold water.� Peel thickly. Large bulbs are best cut into quarters before peeling as the skin is quite tough.
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Optional Preparations/Cuts �(see Main Vegetable Preparation Page for� explanations and photos)

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Baton Brunoise Chunk Cube Dice/chop Grate Julienne
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Matchsticks Mashed Paysanne Pur�ed Shred Slice Sulfrino
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Suitable methods and timing for�cooking Swedes ( rutabaga )

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Bake/Roast

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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/Saut�

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

Microwave

y Chunks/Cubes = 5 - 10 minutes

Steam

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Cubes/Thick Slices�� =� � 20 - 30 minutes

Stuff

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