Swede is in season from October through February and is endlessly versatile. Besides neeps and tatties, try roasting swede or using it in pasties, soups, salads, stews and much more.
Use this recipe as a basic guide for roasting single vegetables, such as potatoes or parsnips, as well as for a superb dish of mixed roots. Serve them in generous quantities with roast poultry or meat, but also remember that they are delicious with vegetarian main dishes and with lightly baked fish.
Good food does not have to be complicated or time-consuming. This simple, homely casserole is made without a lengthy shopping list of exotic fresh ingredients or hours of precise slicing and chopping. Raid the storecupboard and use everyday vegetables from the refrigerator for a warming and heart-healthy meal.
This dish is dramatically different from old-fashioned liver casserole and a great choice for everyday healthy eating. It is bursting with flavour from the bacon, wholegrain mustard, peppery sage, carrots and swede. Serve it with some simply cooked green vegetables or a crunchy salad.
Peppery turnips make a nice alternative to potatoes for mash. If desired, you can substitute potatoes for half the turnips.
A quick and easy beef stew for the slow cooker, topped with herb dumplings for a hearty one-dish dinner.