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 favorite root vegetable. I’m generally not a huge fan of mashed potatoes but I loved the taste of this recipe. I used macadamia oil which gives it a nutty taste but I’m sure it’ll be just as good with butter.
Creamy Mashed Swede
450 grams swede
1 tbs macadamia oil
1/2 tsp salt
- Peel and chop the swede into small cubes.
- Boil the cubed swede in water until tender.
- In a food processor, add in the remaining ingredients and process until smooth.
- Serve warm.
Makes 4 rich servings.