A member of the cabbage family and often confused with turnips (although they have a very different appearance), swedes are a purple-green colour and can be up to 20cm in diameter. They are in season from August to May and a traditional accompaniment to haggis in Scotland where, to add to the confusion, they are known as neeps! Look for bright, small swedes with smooth, unblemished skins, larger swedes are likely to be tough.
Uses: Boiled and mashed as an accompanying vegetable or in soups, casseroles and stews.
To store: Keep in a cool, dry, place for up to 1 week.
To prepare: Peel and cut into chunks.
To cook: Cook in boiling water for 15-20 minutes or until tender, mash with plenty of butter and pepper. Mix mashed swede with an equal quantity of mashed potato to make the traditional Welsh dish, punchnep.