Mashed Swede Recipe - Rutabaga Turnip Neeps Video

Mashed Swede Recipe Rutabaga Turnip Neeps Video We just love these, so simple and we feel a underrated vegetable. The swede as it is know in England is perfect with black pepper, butter and salt. The rutabaga, swede (from Swedish turnip), turnip, yellow turnip, or neep. In Sweden and Norway, rutabaga is cooked with potato and sometimes carrot, and mashed with butter and either stock or, occasionally, milk or cream, to create a puree called rotmos (Swedish, literally: root mash) or kålrabistappe (Norwegian). In Scotland, potato and rutabaga 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 clapshot. Regional variations include the addition of onion to clapshot in Orkney. Neeps are also extensively used in soups and stews. In England, swede is regularly eaten mashed as part of the traditional Sunday roast. Often it is boiled together with carrots and served either mashed or pureed with butter and ground pepper. The flavored cooking water is often retained for soup, or as an addition to gravy. Rutabaga is an essential vegetable component of the traditional Welsh lamb broth called cawl. Rutabaga is also a component of the popular condiment Branston Pickle. In the US, rutabaga is mostly eaten as part of stews or casseroles, served mashed with carrots, or baked in a pasty. They are frequently found in the New England boiled dinner. In Australia, rutabaga is used in casseroles, stews and soups as a flavor enhancer. Despite its popularity elsewhere, the rutabaga is considered a food of last resort in both Germany and France due to its association with food shortages in World War I and World War II. Boiled stew with rutabaga and water as the only ingredients (Steckrübeneintopf) was a typical food in Germany during the famines and food shortages of World War I ("Steckrübenwinter" 1916/17) and between 1945 and 1949. As a result, many older Germans had unhappy memories of this food.
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