This root vegetable has an alluring purple skin. The skin is quite tough and peeling is recommended. The flesh is quiet delicate and sweet to taste.

It can be boiled and mashed. This will dilute its flavour. It can also be added to stews for an extra flavour element. If chopped into bite-sized chunks, it will be ready in about 20 minutes of boiling. You can roast your swede at 200C for roughly 40 minutes, which will intensify the flavour and serve as a side dish. It can also be eaten raw – sliced julienne and added to salads.