IN SEA­SON: SWEDES

DON’T OVER­LOOK THE HUM­BLE SWEDE – IT IS A DE­LI­CIOUS AL­TER­NA­TIVE TO POTATO AND WILL ADD DEPTH AND FLAVOUR TO A RANGE OF DISHES

Food - - Contents - RECIPES & STYLING SO­PHIE GRAY PHO­TO­GRAPHS ME­LANIE JENK­INS

A sa­lute to the hum­ble swede

NEED TO KNOW

● A mem­ber of the cab­bage fam­ily, swede is best stored in a cup­board out of di­rect sun­light. If you have time and in­cli­na­tion, its ideal home is in a box on a layer of damp sand. Kept cor­rectly, an un­washed swede will last for months.

● The flesh of swede is ex­cel­lent at ab­sorb­ing fat, which is why it’s so tasty boiled and mashed with lash­ings of but­ter. But don’t for­get swede sweet­ens with slower cook­ing, mak­ing it ideal to roast.

● This un­der-used veg­etable can also be eaten raw in salad, or sliced into cru­dités and served with a dip.

● Swede freezes well (sim­ply peel and chop, then place into a freezer bag), cre­at­ing a con­ve­nient in­gre­di­ent to add to dishes in place of potato.

● Swede makes de­li­cious low-carb chips and wedges, es­pe­cially with a bit of spice.

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