The swede is a root vegetable that originated as a cross between the cabbage and the turnip; (it is also sometimes wrongly called a turnip). The roots are prepared in a variety of ways, and the leaves can be eaten as a leaf vegetable. In Scotland, potato and swede are boiled and mashed separately to produce "tatties and neeps" ("tatties" being the Scots word for potatoes), traditionally served with the Scottish national dish of haggis as the main course of a Burns supper. Neeps may also be mashed with potatoes to make what is known as 'Clapshot' in Orkney and served with mince, haggis or sausages. Regional variations include the addition of onion to "clapshot". Neeps are also extensively used in soups and stews. In England, swede is boiled together with carrots and served either mashed or pureed with butter and ground pepper. The flavoured cooking water is often retained for soup, or as an addition to gravy. Swede is an essential vegetable component of the traditional Welsh lamb broth called cawl and Irish Stew as eaten in England. Swede is also a component of the popular condiment Branston Pickle. The swede is also one of the four traditional ingredients of the Cornish Pasty.
Store in a cool, slightly damp place out of direct sunlight, unwashed swedes will keep for several months.
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