Posted by: brookenado | January 24, 2013

One Swede, Two Swede, Mashed Swede – Wait, what’s swede?

Dear readers,

What is this?  What is a swede you say?  Why it’s the next British dish we cooked up that day!  While gazing our eyes through the cookbook pages – oh boy, a new discovery!  Swedes are, in fact, rutabagas!

We went to the store with our list in hand, and three rounded rutabagas we grabbed for the dinner we had planned.  Brassica napobrassica – a rutabaga, a turnip, a swede!  Why, it’s called the Swedish turnip ‘cross the pond – which is why it stumped us, indeed!

Still, I, at the very least, had never had such a root.  But by the cookbook’s design, our choice seemed astute.  This page held such a picture, our interest was piqued!  Lamb served atop swede, why not pair it with another meat?  Steak was on the menu for this, my last night.  No potatoes, no, we mashed swede – our substitution quite right!

While this Dr. Seuss rhyme is quite fun to do, I’ll get on with the post and a new recipe for you!

Right!  So the swede, or rutabaga, is a hybrid of the turnip and cabbage.  It’s grown mostly in Northern parts of the United States, Europe, and Canada.  There are various different ways to cook it (many imitating potatoes): bake it, boil it, stir fry, mash, etc.  We decided to mash it following the basic recipe here http://recipes.howstuffworks.com/tools-and-techniques/how-to-cook-rutabaga.htm.  Again, this recipe was inspired by the cookbook, “Britain’s Best Dish”.  (Check out the previous post for the appetizer we made from the same book)

Some nice looking rutabagas

Some nice looking rutabagas

Swede: 4-5 servings

– 2 large or 4 small rutabagas

– Butter

– Nutmeg

– Salt and pepper

Start by chopping the rutabagas into chunks.  Add these into a pot of water, add a dash of salt, and bring the water to a boil.  Then turn down the heat and let the rutabagas simmer for about 40 minutes.

Drain the water and add the butter and nutmeg

Drain the water and add the butter and nutmeg

Once soft, drain the water and get out the masher (we found that the hand masher worked much better than beaters).  Add around half a stick of butter to the pot (adjust to taste) and work in as it melts.  Add nutmeg to taste.  Mix in with the masher until you get the consistency of mashed potatoes.

rutabaga_vegetables4

Mash it up now

Serve hot, and enjoy!  (Seriously, though – my brother will attest to this – don’t let them sit on your plate and get cold and then start to tuck into them)

These were so easy to make and a nice change of pace from the usual side dishes.  I wouldn’t have these every week, but will definitely be adding them to a list of “make every so often” or with this type of hearty meal.  So why not mix it up and give these swedes/rutabagas a try?  A quick search online will provide you with different options for cooking them, which I myself would like to explore more!  Or come up with your own rutabaga recipe and add a comment with your modifications and thoughts!

The full dinner (wine reduction sauce recipe to come!)

The full dinner (wine reduction sauce recipe to come!)

In other news, I’ve finally been registered for my classes this semester and am, once more, an official student.  Hurrah!  Two of my three grad classes are already beginning our major, semester-long project, which will actually be pretty neat.  One project entails a redesign for the website for a (very real) company and the other we will be creating and marketing our own iOS game (mobile phone game).  Both are group projects and I’m quite happy so far with my groups based on our initial meetings this week!  So, between classes, staying warm, trying to stay fit and social, and writing, I’ve been working in time to seriously buckle down and commit to a job search (so if you know anyone looking for a writer, let me know!).

This is a button I need…

I hope your weeks are ending well – we’ve about hit the weekend! – and thanks for reading, cheers!  Until then…

Mischief managed

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Responses

  1. What’s up to all, how is all, I think every one is getting more from this website, and your views are good for new users.

    • Thanks, glad you are enjoying the blog!


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