Janet Chang

I recently discovered swedes at my local green grocer. I believe they are called rutabagas in America, but I don’t recall ever seeing it there. They seem to be more commonly available in New Zealand and I can’t believe it took me this long to discover this vegetable. It looks like a cross between a beetroot and turnip with a slightly yellow creamy color with the slightest hint of a deep beetroot like color on the outside. Compared to a potato, a swede is much lower in calories and carbohydrates making it my new favourite root vegetable. I’m generally not a huge fan of mashed potatoes but I loved the taste of this recipe. It’s super rich, just slightly sweet with the perfect amount of buttery goodness.

Creamy Mashed Swede

450 grams swede

3 tbs cream

2 tbs butter

1/2 tsp salt

Peel and chop the swede into small cubes. Boil the cubed swede in water until tender. Drain. In a food processor, add in the remaining ingredients and process until smooth. Serve warm. Makes 4 very rich servings.

(www.pantrybites.com ^[1])

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