The picture above shows what Americans know as "rutabaga". The Scottish call it "neeps" and serve it with haggis. I know it as swede, a fairly recent root vegetable, which 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 vitamin C, fibre, folate and potassium. It's low in calories.
Wash then peel thoroughly to remove the thick outer skin. Swede / Rutabaga 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, rosti's and pancakes. Collins Gem states 2.3 grams of carb per 100 grams. It doesn't spike blood sugar numbers like a potato may. Swede is just great, try it and see.
Oven-baked swede /rutabaga wedges
Swede/Rutabaga is just great for Autumn (Fall) and Winter meals
Ingredients
Serves Four
15 oz. (450g) swede / rutabaga
4 tbsp. (60ml) olive oil
1 tsp chili powder or paprika powder
4 tbsp. (60ml) olive oil
1 tsp chili powder or paprika powder
salt and pepper
Cooking instructions
Can be found here
Need information about low carb vegetables
There is a good guide here
Hope you may try some of these wedges soon …
All the best Jan
Swede is often on our menu as it's a vegetable that we all enjoy, yum.
ReplyDeleteI've never had it before but I'm willing to try anything once.
ReplyDeleteSounds great, this is one of my fave veggies. Hugs, Valerie
ReplyDeleteWe call them Swede ‘ or turnip, we grow them and store them all winter😊, we also love them roasted!
ReplyDeleteHello! I haven’t seen it before here in Greece!
ReplyDeleteBut it sounds healthy! Thank you for the information about Swede!
Have a happy week!
Dimi...
I like them. I hadn't thought about swede mash though. Thank you.
ReplyDelete...something that I have never tried.
ReplyDeleteI've never had rutabaga and in the stores I might have mistaken it for turnips. Thanks for the information and the recipe, Jan.
ReplyDeleteThis is something very new to me. I've never come across this root vege before.
ReplyDeleteThis a vegetable that I never bought.
ReplyDeleteWill try this dish.
Thanks!
: )
I do enjoy rutabagas, mostly mashed. I've never tried them roasted and they sound delicious that way.
ReplyDeleteI have never tasted rutabagas, but will look for them at the grocery store. I thought they were the same as turnips.
ReplyDeleteLooks like a nice dish!
ReplyDeleteBetty Crow said:
ReplyDeleteI have never tasted rutabagas, but will look for them at the grocery store. I thought they were the same as turnips.
Hello Betty, and many thanks for your comment.
You, and other readers, may also find this post of interest-
Turnips, Swede, Rutabaga, Neeps : Low Carb Vegetables
https://thelowcarbdiabetic.blogspot.com/2016/05/turnips-swede-rutabaga-neeps-low-carb.html
Happy October and enjoy your week
All the best Jan
I have never had rutabega.
ReplyDeleteTendremos que probarlo. Besos.
ReplyDeleteTeresa said:
ReplyDeleteTendremos que probarlo. Besos.
Google translate:
We'll have to try it. Kisses.
This sounds so good! Thank you Jan! Big Hugs!
ReplyDeleteBeautiful Swede, the way it is done, lovely.
ReplyDeleteGreat article.
ReplyDelete