A winter favourite, mashed swede with onion is the ultimate comfort food! This is so easy to make and is the perfect side dish for a winter roast.
Mashed Swede is also delicious served with sausages or grilled meat in place of mashed potatoes.
What is swede?
A root vegetable that often gets confused with its smaller cousin, the turnip though they look quite different. It's also known as Russian turnip or Swedish turnip, and in America as a rutabaga. Even within the UK the name can vary in the north of England and Scotland, the larger, yellow variety may be called "yellow turnip" or "neep", while the smaller white variety are called "swede" or "white turnip" which further adds to the confusion.
Although swedes and turnips share similarities, swedes are larger, have tougher skin, and feature yellow flesh, whereas turnips are smaller, with smoother skin and white flesh. While both belong to the same family, their distinct differences in appearance and flavour make it important to tell them apart.
Swede has developed a bit of a reputation for being bland and uninteresting, but that couldn't be further from the truth. Serving as a side dish for Sunday roasts or adding to soup and stews, I think the swede is a much underrated vegetable.
Nutritionally, swedes are powerhouses packed with essential vitamins and minerals. A 100g portion of roasted or boiled swede contains 18.8mg of vitamin C and offers significant amounts of potassium, calcium, and fibre. Low in fat and calories, swedes make a healthy addition to any diet.
FUN FACT
Before pumpkins became widely available in the UK, at Halloween time, it was swedes that were carved with menacing faces and placed in windows of homes and shops to repel evil spirits.
When is swede in season?
British season runs from mid October to late February.
Buying Swede
Look for swedes with smooth, unblemished skins; smaller swedes have a sweeter flavour.
How to store swede
Storing swede is similar to other root vegetables like carrots and potatoes. To prolong freshness, store swedes in a paper bag in the vegetable drawer of the fridge, where they will last for at least a week.
For longer-term storage, consider freezing portions after cooking. Par-boil the swede for two minutes, drain, and dry thoroughly before freezing. Alternatively, mash the cooked swede and freeze it in containers for convenient use later on.
The swede will then freeze well for up to 3 months.
How to cook swede
Cooking swede is straightforward. Whether boiled, roasted, or steamed, swede can be enjoyed in various dishes. Its slightly sweet and earthy flavour complements many recipes, making it a great substitute for potatoes, especially for those on low-carb diets.
Peel and cut into even sized chunks and boil (15 mins), roast (40-55 mins) or steam (10-15 mins).
Mashed Swede with onion
This mashed swede recipe is my favourite way to cook swede. It was the way it was cooked when I was growing up and always featured as part of our Sunday roast during the winter months.
Rather than discarding the water the swede is cooked in, I cook without salting so that I can then use the water to make stock for gravy. Simply adding a stock cube to the reserved water. The onion flavoured water gives the stock extra flavour.
Whether you're familiar with them as rutabagas, Swedish turnips, or neeps, don't overlook this humble yet tasty root vegetable. Try instead this tasty masked swede recipe for a tasty addition to your roast. It could well become a regular side to your roast dinners, too.
And if you are looking for other delicious winter side dishes, check out my winter vegetable recipe collection
Ingredients
Scroll down for quantities and full printable recipe at the bottom of this post.
- Swede - Look for wrinkle-free Swedes with firm flesh.
- Onion – Adds flavour
- Butter - Salted for mashing and a little extra to serve if liked
- Freshly Ground Black Pepper – Be generous!
- Salt – To taste
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Mashed Swede
Equipment
- saucepan
- potato masher
Ingredients
- 1 medium swede
- 1 onion peeled and chopped
- 50 g butter (2oz) plus extra to serve if desired
- salt and freshly ground black pepper
Instructions
- Peel and cut the swede into 2.5cm (1in) chunks and place in a saucepan with the chopped onion. Cover with cold water and bring to the boil
- Reduce the heat and simmer for 15-20 minutres or until the swede is very tender.
- Drain, reserving the water if desired (see notes below).
- Add 50g (2oz) butter. Season with salt and plenty of freshly ground black pepper. Then mash well.
- Serve with a knob of butter on top if desired.
Have you made this recipe? I would love to hear from you. Did you enjoy it, did you change anything? Leave a comment and rate the recipe. Comments may be held for moderation before publishing.