If you heard the story about a giant turnip when you’ve been a child this recipe is for you. It was a one of my fave vegetables in my childhood. My beloved grandma knew it, every summer she treated me with her iconic vegetable stew made of vegetables from her organic garden: swede, carrot, potato, where swede was the star. Since then I still love the unique vegetable, especially its texture and sweetness.
Swede is also known as Swedish turnip. Swedes and Turnips do come from the same family. It was absolute happiness for me to find that swede is widely popular vegetable in New Zealand, you can find it in your regular supermarket. One of the principles I’m following in food is diversity. When you have diversity in food, especially in plants, you can support your microbiome easily. I learned this exploring food in Japan. Cuisine in Japan is incredibly diverse. Japanese cuisine is very rich in seasonal vegetables and probiotic foods that good for your gut.
I like to play with new vegetables, to explore new methods of cooking, new cutting techniques using different tools. So many yummy dishes you can do with swede.
First of all, swede can be eaten raw . It has a firm texture, coarse grater is recommended for cutting. Swede is delicious in coleslaw. You can also use it in Thai Som Tam salad instead of green papaya.
If you prefer low starch vegetables in your menu you will definitely have to try a mashed swede. It can be a great alternative to mashed potato. Swede also works great in gratin.
But in my opinion is most amazing dish with swede is a cream soup, where you can enjoy the both, the velvety texture and the sweetness. Can’t wait to share this recipe with you. The soup can be served hot or cold.
Creamy Swede Soup with Cheese CroutonsCourse: Soups, VegetarianCuisine: English, ClassicDifficulty: Easy
This quick and easy swede cream soup is absolutely delightful, you will enjoy the velvety texture and the sweetness of the unique vegetable.
1/2 of leek (white part only), chopped
2 celery sticks, chopped
2 large swedes, peeled, chopped
1/2 cup cream
olive oil for cooking
- Cheese croutons
1 teaspoon Dijon mustard
2 Tbs olive oil
1/2 cup grated Emmental cheese
2 bagels, cut into half-moon shape
- For the cheese croutons. Preheat the oven up to 180C. In a large mixing bowl combine the Dijon mustard, olive oil and grated cheese. Mix well using a whisk. Add the sliced bagels and toss gently. Spread the bread on a baking paper lined tray. Bake for about 10 minutes until golden and crispy. Let it chills completely. Store in an airtight container or zip lock bag.
- Creamy Swede Soup. Heat olive oil in a large pot over medium-high heat. Sauté leek and celery until softened.
Add chopped swede. Pour in enough stock to generously cover all the vegetables, about 1 litre, mix and bring to a boil. Reduce heat to low-medium heat, and cook the swede until soft for about 20 minutes.
Adjust salt and pepper to taste, then add cream. Use a stick blender or transfer to a blender to blitz until creamy but chunky texture soup.
Serve warm with the cheese croutons. Can be served chilled in a summertime. Enjoy!