Get to the root of the problem

HELP! I have a veg box delivered weekly and I now have more swedes than I know what to do with. All the lovely new-season vegetables will be arriving soon, so I need to use them up.

Not many people know this, but swedes and fully grown turnips are interchangeable because they were once the same vegetable. Accidental cross-pollination with kale produced the swede – a slightly sweeter root vegetable with denser, yellower flesh. They’re robust, able to survive the winter frost and can be stored for months, so it’s no wonder they have a starring role in veg boxes – and they’re good value too. Serve as a side mashed with butter (they provide one of your 5-a-day, unlike potatoes), or mix with potato for a cottage pie topping. Or, try these recipes and you’ll soon be sad to see them go.

Beef, thyme & swede stew

Heat 2 tbsp olive oil in a large pan and fry 2 sliced onions and a sliced celery stick for 5 mins. Add 500g diced braising beef and fry until browned. Stir in 300ml beef stock, 500g chopped swede, 300g chopped potatoes, 1 thyme sprig and

1 bay leaf. Cover and simmer for 1 hr until tender, then remove the lid and simmer for 15 mins until the sauce has thickened. Serve with green vegetables. Serves 4.

Swede temptation

Drain a 50g can anchovies and heat

2 tbsp oil from the can in a pan. Fry a thinly sliced onion until softened. Chop the anchovies and 1 thyme sprig, and stir into the onion. Peel 2 large swedes, then quarter and slice. Toss in a bowl with the onion, 200ml double cream (from a 300ml pot) and black pepper. Tip into a baking dish, cover with foil and bake at 200C/180C fan/gas 6 for 30 mins. Remove the foil and press down with a fish slice. Drizzle with the rest of the cream and scatter over 3 tbsp breadcrumbs mixed with 2 tbsp grated parmesan. Bake for 1 hr until golden. Serves 4.