Widely available in soup packs. Pale yellow, tinged with purple.

Selection:
Select small turnips and swedes that feel heavy for their size.

Uses:
Soups, casseroles and mashes (cooked and mashed with potatoes they are known as ‘tatties’ and ‘neeps’ in Scotland and accompany haggis).

Cooking:
Wash thoroughly then peel. Boil or steam for 10-15 minutes until tender. Cooking time is dependent on size and quantity. Microwave in a covered dish with 2 tablespoons water on HIGH (100%) for approximately 8 minutes, stirring after 4 minutes to ensure even cooking.

Serving suggestion:
Place peeled chunks of swede into a lightly greased baking dish, cover with good flavoured stock, lay baking paper on top and braise at 180°C for 45-60 minutes until tender. Move dish to the stove-top (if flame-proof) or tip into a saucepan and boil fast, stirring until vegetables are coated with a syrupy sauce. Season well and sprinkle with chopped herbs. Serve as a vegetable side dish.