Swede

Swede is not glamorous or trendy. In fact it is much maligned and oft dismissed as peasant fodder, hidden inside a Cornish pasty or only called upon on Burn’s night and then overshadowed by haggis. We just can’t understand why, when other members of the brassica family are emblazoned on celebrity clothing lines and enjoy deity-like status on juice-bar menus. Okay, it might not have the chlorophyll content of kale, but all vegetables 
contain valuable vitamins and minerals (which we’re not going to make outlandish claims about), and mashed with butter or olive oil and lots and lots of black pepper, in winter we’d have neeps any day of the week! Another traditional recipe is a Scottish ‘Rumbledethumps’ (no we didn’t make that up, it’s similar to an Irish colcannon or English bubble and squeak) but we’ve had some very untraditional kitchen revelations recently. How about layering it up for a swede gratin, or try stir frying par-boiled cubes in a peanut sauce to serve with shredded cabbage and leek over noodles. Viva la neeps, viva la rutabaga!