Swedes (also know as rutabaga) are a root vegetable. A member of the cabbage family, the Swede is often confused with the Turnip, though they are quite different. Swede has a round shape and a purple-green skin, and the flesh is yellowy-orange, with a sweet, earthy flavour.
Growing and harvesting
We grow Swedes in Tasmania and deliver them across Australia. We plant between July and February and supply most of the year. Swedes take about 140 days to grow. They are hand harvested with leaves removed in the field before being washed and packed in our Tassie production facility.
Look for Swedes with smooth, unblemished skins; smaller Swedes have a sweeter flavour and a more tender texture.
Keep Swedes in a cool dark place for optimum shelf life.
Similar to other root vegetables, Swedes can be baked, steamed, boiled, and mashed. Remember, it can disintegrate easily if overcooked. It is gaining popularity as a raw ingredient in salad – either slice paper thin, or grate before adding.
Swede is a good source of vitamin C, and a source of potassium. It is naturally low in fat.
Try it now
This Spiced Swede Fritters recipe from the ABC is a great way to eat swedes, and introduce them to even the fussiest of eaters!