Cooking with swede

Cooking with swede

Posted 30th Sep 2014

A member of the cabbage family, swede can often be overlooked and end up boiled on the side of your plate, yet it can be used in a variety of dishes from breakfast to pudding and really tastes delicious. In celebration of British food fortnight (from 20th Sept to 5th Oct) we find out more about swede and the different ways you can cook it

Fun Swede facts:

- Swede has great health benefits and provides vitamins A and C.

- This fine, healthy vegetable originated in Sweden and was originally fed to cattle. Introduced to Great Britain in 1780, it became known by the name 'swede' and became a British food staple due to its taste and health benefits.

- Swede provides a good source of calcium, potassium and fibre.

- Swede was originally named the turnip-rooted cabbage.


Delicious swede recipes:

Crispy Swede Rosti with Poached Eggs & Bacon

Serves 4

500g swede, coarsely grated
500g potato, coarsely grated
1 onion, coarsely grated
2 tablespoons thyme leaves
50g butter melted, plus extra for frying
Oil or butter for cooking
8 slices streaky bacon
4 eggs
Hollandaise sauce (optional)

1. Heat the oven to 180ºC. In a bowl combine the swede, potato and onion and squeeze out the excess liquid. Add the thyme and butter, stir well then firmly shape into 8 cakes.

2. In a frying pan heat some butter or oil and fry the rostis, two or three at a time, for 3-4 minutes on each side until brown and crisp.

3. Transfer to a baking sheet and bake in the oven for a further 15 minutes. Once cooked blot with some kitchen roll and if necessary, keep warm under some foil.

4. While the rostis are in the oven, fry or grill the bacon until crisp and keep warm, then bring a small saucepan of water to the boil and add a splash of vinegar.

5. With a spoon, swirl the water to create a small whirlpool then crack one of the eggs into the centre. This will bring the egg into a neat shape as it cooks, reduce the heat so the water is no longer bubbling and cook for 2 minutes.

6. Serve 2 rostis topped with an egg, bacon and a drizzle of hollandaise.


Cheesy Swede Wedges

Serves 4

800g swede peeled and cut into slim wedges
1 tablespoon oil
Small bunch thyme leaves picked
50g grated Cheddar cheese
Black pepper

1. Heat the oven to 200°C/400°F/Gas Mark 6. In a bowl toss the swede in the oil, thyme and half the cheese until well coated. Spread out in a roasting tin and cook in the oven for 35-40 minutes until the swede is cooked through and crisp on the edges.

2. Once cooked tip into a serving bowl and while still hot sprinkle over the remaining cheese and a good grind of black pepper.



Sumptuous Swede Cake

Serves 16

175g caster sugar
3 eggs
100g natural yoghurt
100ml vegetable oil
2 teaspoons vanilla extract
150g swede, peeled and grated – squeeze any excess moisture out using kitchen towel
250g plain flour
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
2 teaspoons ground nutmeg
Pinch of salt

For the frosting:
110g butter
110g cream cheese
250g icing sugar
1 teaspoon vanilla extract

1. Pre-heat the oven to 180°C and grease a 9 inch square cake tin, then line with greaseproof paper.

2. In a large bowl, beat together the sugar, eggs, yoghurt, oil and vanilla essence. Pour in the grated swede and mix together.

3. Next, add in the flour, baking powder, bicarb, nutmeg and salt and stir until completely combined.

4. Using a spatula, pour the mixture into your cake tin and bake for 25 to 30 minutes – a skewer inserted into the centre of the cake should come out clean when cooked. Leave in the tin to cool for 10 minutes before tipping out onto a cooling rack. Remove the greaseproof paper and leave until completely cool.

5. For the cream cheese frosting, beat together the butter and cream cheese, then add the icing sugar a little at a time until smooth and creamy. Add a drop of vanilla extract. 

6. Cover the top of the cake with the frosting and then dust with a little grated nutmeg. Chopped nuts would also make a great decoration. Cut into squares and serve.


Recipes courtesy of  


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