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Friday, 8 February 2013
Swede a great lowcarb food !
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. A good source of vit.C, fibre, folate and potassium. Low in calories.
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. Use mashed swede instead of mashed potato it has a slightly sweet taste. Swede can also be made into fritters and pancakes. Collins Gem states 2.3 grams of carb per 100 grams. Who needs BG raising spuds ?
Eddie
3 comments:
Anonymous
said...
Swede is great, especially when mashed with some lovely melted butter.
This gave us a great idea for tonights supper! Mashed swede with some pork sausages and onions really tasty, am out to our local supermarket to get some meaty sausages (not the horsemeat knid LOL)
3 comments:
Swede is great, especially when mashed with some lovely melted butter.
This gave us a great idea for tonights supper! Mashed swede with some pork sausages and onions really tasty, am out to our local supermarket to get some meaty sausages (not the horsemeat knid LOL)
Doug
Just an update. Sausages, swede and onions were great, managed to buy 97% pork sausages, a tad more expensive but tasty.
Doug
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