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Advice for people with diabetes and their families

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What's in season: swede

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All about swede

Known as 'neeps' in Scotland and 'rutabaga' across the pond, the humble swede has a distinctive flavour that compliments many dishes.

They work well as a lower-calorie alternative to potatoes, and are a great way to to add colour and sweetness to your meals.

Nutrition of swede

Swedes have plenty of nutritional value – they contain vitamins A and C, as well as important minerals such as potassium, calcium and magnesium.

Selecting swede

Swede have small ridges at the top and bottom, but good swede should have otherwise unblemished skin. Good swede will also be weighty for their size, and firm.

If you're looking for a sweeter swede, stick to smaller varieties.

Swede storage

Keep in a dry place in the fridge. On average, swede should stay fresh for 1-2 weeks if stored this way.

Prepping the veg

Swede can be tricky to chop, so make sure to use a good sharp knife when preparing them. The skin needs to be removed before using - this can be easier if you cut them in half first. Once this is done, simply cut them into equal-sized chunks, changing the size and shape based on the recipe you're using and method of cooking.

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Cooking swede

To bring out the swede's natural sweetness, try roasting them. This should take between 40–55 minutes and will create a deliciously tender texture.

Alternatively, you can also boil or steam your swede for a milder flavour. These methods will both take about 10–15 minutes.

You can also use raw, grated swede in a similar way to grated carrots. Try using swede to brighten up a drab salad, or add to a sandwich for extra crunch and texture.

 

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