The veggie of the week is swede. You can think of swede as a combination of cabbage and turnip. They are slightly sweet and has an earthy flavour.

Other nations might call swede ‘rutabaga’ like United States and Canada. It is believed Swedes were first discovered in 17th century in northern Europe and that’s why its referred to as Swedish turnip. The next few countries after Sweden were Scotland, Germany and England to welcome swede in their diets.

Swedes are filled with health benefits such as vitamin C, high in dietary fibre, low in calories and small amount of minerals. Swedes’ lovers now eat them in various ways like boiling, roasting, mashing, steaming and in soups and stews.

Honey-roasted swede with chili & cumin:

Ingredients (serves 1)

  • 1 large swede, peeled and cut into large chunks
  • 2 tbsp olive oil
  • 1 tbsp clear honey
  • 1 tsp cumin seed
  • 1 large red chilli, deseeded and chopped
  • small bunch coriander, chopped

 Recipe from Goodfood.


1. Heat oven to 200C/180C fan/gas 6. Toss the swede in olive oil in a shallow roasting tin, then season. Roast in the oven for 35-40 mins, tossing occasionally, until the swede is golden and soft.

2. Stir in the honey and cumin seeds, and continue to roast for 10 mins until just starting to catch. Remove and stir through the chilli and coriander to serve.