• TV
  • MOVIES
  • MUSIC
  • SHOWBIZ
  • SOAPS
  • GAMING
  • TECH
  • FORUMS
  • Follow
    • Follow
    • facebook
    • twitter
    • google+
    • instagram
    • youtube
Hearst Corporation
  • TV
  • MOVIES
  • MUSIC
  • SHOWBIZ
  • SOAPS
  • GAMING
  • TECH
  • FORUMS
Forums
  • Register
  • Login
  • Forums
  • General Discussion Forums
  • Food and Drink
Swede - how to prepare without chopping fingers off?
<<
<
2 of 2
>>
>
Watcher #1
18-01-2014
Originally Posted by fredwalton:
“In Scotland they call parsnips neeps I cannot stand the taste of the things ( parsnips that is )”

No, neeps are swede, and lovely with haggis, mushed with butter and pepper

Parsnips in Scotland are called parsnips
aggielane
18-01-2014
I find a peeled swede is easier to slice but you do need a really sharp knife. I use a Titan peeler for my swedes.
Peter_CJ
18-01-2014
Originally Posted by Pink giraffe:
“Hey all,

As title really, I'm doing swede tonight - just wondered if anyones got any tips - last time I prepared swede I nearly ended up in A&E - it was so tuff!

Is there a ripeness scale or something?”

To prepare swede safely you need a large and sharp knife, and two hands on the knife when intially sectioning it up.

Don't worry about the outside, cut it straight down the middle, from top to bottom. If the bottom of the swede has not been cut, or doesn't allow the swede to sit up straight on the chopping board, take a thin slice off the bottom to adjust.

The swede needs to sit 'square' and solidly on the board before cutting it down through the centre with one hand holding the knife firmly by the handle, and the other pressing on the back of the knife at the other end.

If the swede is very tough, it can help to 'rock the knife' by alternating pressure at each end of the knife.

Once you have two halves, lie each half down on its freshly cut surface and section up as required.

Which should leave you with 6 or 8 half-moon shaped pieces.

Trim off the outside skin, and cut up into cubes as required.

You need a sharp chef's knife, like this one...

http://www.amazon.co.uk/Victorinox-C...chef%27s+knife
Rab64
18-01-2014
Originally Posted by fredwalton:
“In Scotland they call parsnips neeps I cannot stand the taste of the things ( parsnips that is )”

Total nonsense,parsnips are NEVER called neeps. Neeps are swedes
Toby LaRhone
18-01-2014
Originally Posted by fredwalton:
“In Scotland they call parsnips neeps I cannot stand the taste of the things ( parsnips that is )”

Neeps are definitely swede/turnips.
http://topveg.com/tag/turnip/
http://en.wikipedia.org/wiki/Turnip
Essex Angel*
18-01-2014
Easiest way to do swede, microwave whole unpeeled swede, turn over every 5 minutes, should take about 20 minutes depending on size. Once cooked the skin comes away easily then can be sliced or mashed with butter and pepper.
aggielane
18-01-2014
Originally Posted by Essex Angel*:
“Easiest way to do swede, microwave whole unpeeled swede, turn over every 5 minutes, should take about 20 minutes depending on size. Once cooked the skin comes away easily then can be sliced or mashed with butter and pepper.”

I have never heard of this but I will try it next time I have swede.
LostFool
18-01-2014
Originally Posted by london55555:
“Thanks. I've never seen one. Do they sell them in Tesco?”

Turnips: http://www.tesco.com/groceries/Produ.../?id=265290508
Swede: http://www.tesco.com/groceries/Produ.../?id=254305591

Usually found next to each other with other root vegetables. They are definitely different things.

My mum used to serve overcooked mashed turnip which was revolting but over time I have learned to like it, especially in casseroles.
<<
<
2 of 2
>>
>
VIEW DESKTOP SITE TOP

JOIN US HERE

  • Facebook
  • Twitter

Hearst Corporation

Hearst Corporation

DIGITAL SPY, PART OF THE HEARST UK ENTERTAINMENT NETWORK

© 2015 Hearst Magazines UK is the trading name of the National Magazine Company Ltd, 72 Broadwick Street, London, W1F 9EP. Registered in England 112955. All rights reserved.

  • Terms & Conditions
  • Privacy Policy
  • Cookie Policy
  • Complaints
  • Site Map