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Monday, 1 July 2013

Swede a great lowcarb super 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 and carbs..

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 ?

Even our kids love swede and the grandchildren like its slightly sweet taste. Mash up with lots of butter and serve with meat, fish, other vegetables, whatever you like. It tastes great.

All the best Jan


Anonymous said...

I never knew the Americans call it rutabaga. Live and learn.

Gail said...

Looks kinda like a turnip. I will keep my eyes open for them at large markets.

Have a wonderful day.

Lowcarb team member said...

Hi Gail - it does come with different names depending on where in the world we live.

Many thanks for your comment.

All the best Jan