Peel the turnip thickly in order to remove the thick outside skin. Cut into 2cm (3/4 inch) cubes approx. Put into a high sided saucepan. Cover with water. Add a good pinch of salt, bring to the ...

Swede will keep well in the fridge for a week or so. It can also be pickled, or chopped, blanched and frozen. FAQs about BBC Food ...

200g of diced Swede (Turnip in Cornish, rutabaga in parts of America) 1 medium diced white onion Roughly 1/2 tsp of ground white pepper Roughly 1/2 tsp of ground black pepper Thin ...

Preheat the oven to 180°C/350°F/Gas Mark 4. Bring a large saucepan of water to the boil and season with a good pinch of salt. Drop in the sliced turnips, bring back to the boil and simmer for 5 ...

Nothing says comfort like a steaming, buttery bowl of swede mash. It is a classic accompaniment to roasts, sausages and cold meats. Swedes are in season from mid-October to February. Larger swedes ...