Swede is grown all across the world, but is thought to have originated from Scandinavia or Russia. It is available from supermarkets all year round, but is best between mid-October to late-February. Despite belonging to the same family as turnips and cabbages, the swede is the only one of its kind.
Cut off the root of the swede, peel and cut into chunks. Bring a large pan of water to the boil and add the chunks. Leave to boil for 15-20 minutes, until tender. Cooking time will vary depending on the size of the swede chunks. Remove from the heat, drain thoroughly and serve.
Preheat oven to 220C/425F/gas mark 7. Cut off the root of the swede, peel and cut into chunks. Coat the swede with olive oil and arrange into a single layer on a shallow roasting tin. Place in the preheated oven and leave to roast for 30-35 minutes, until crisp and golden. Turn half way through to ensure an even roast. Remove from the heat and serve.
When frying swede, it is always best to parboil first. Cut off the root of the swede, peel and cut into chunks. Bring a large pan of water to the boil and add the swede, simmer until tender. Drain thoroughly. Once drained, melt butter in a skillet over a gentle heat and add the swede. Keep on a low heat until swede begins to change to a golden colour, then remove and serve.