Swede / Rutabaga : How will you serve this low carb vegetable

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 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.

mashed swede / rutabaga

Even our kids love swede and the grandchildren like its slightly sweet taste. It is lovely mashed up with lots of butter and served with meat, fish, other vegetables, ... whatever you like. It really does taste very good. Do try it!

swede / rutabaga rosti

Cut a swede into large chunks or strips and put through a food processor fitted with a fine slicing blade. Or grate with a coarse cheese grater. Put the sliced raw swede into a mixing bowl and add some olive oil and three egg yolks per medium sliced swede. Mix well with a spoon and place a handful of mix into a steel ring. I use one 3.5" dia.x 2" deep. Get a cup or glass and compress the mix until firm within the ring, remove the ring. Rosti will be around an inch thick. Make up more until you have used all your mix. You can then fry them straight away in oil or butter or store them in a fridge. Carbs. around three per rosti or 100 grams.

Oven-Baked Paprika Chicken with Swede / Rutabaga

Ingredients:

4 servings

2 lbs (900 g) chicken, preferably thighs or drumsticks

2 lbs (900 g) rutabaga/swede or root celery

4 oz. (120 g) butter or olive oil

1 tablespoon paprika powder

salt and pepper to taste

1 cup (240 ml) homemade mayonnaise for serving

recipe and instructions here

Hope you may try these suggestions soon

All the best Jan