Swede and honey soup
Sweat down a small amount of white mirepoix (onion, leek, celery) until translucent. Add the swede and cook out till it’s soft, cover with some vegetable or chicken stock and cook out for around 30 minutes then blitz in a food blender adding a small amount of butter and honey to finish with some richness and sweetness.
Neeps and tatties
Roast some potatoes on salt for around one and a half hours at 170°C. Cut the potatoes in half and scrape out the lightest and fluffiest mash. Mix this with some pre-roasted swede for a lovely swede mash – also known as neeps and an essential accompaniment for haggis!
Beef and swede stew
Roast off large chunks of beef and reserve for later. In the same pan roast off some onion, leek, celery, swede and any other vegetables you like! De-glaze with some red wine. Add the beef back, cover in stock and simmer for four hours. Hearty winter food!
Instead of plain mash on a shepherd’s or cottage pie, why not roast off some swede and mash lightly with butter cream and some confit garlic?
Spicy swede purée
Roast off some cumin seeds and carraway lightly in oil, and add this to some roasting swede. Blitz well with butter and salt for a silky smooth flavoursome purée. This is great with a Sunday roast!