I’ve lost track of the times I’ve had social media conversations about swedes (that’s the root vegetable, not the Scandinavians!) Outside of the UK this root vegetable is known as rutabaga, from the old Swedish word ‘rotabagge’ which roughly translates as ‘short, stumpy root’. Sounds so appealing! Parts of the UK call these swedes (from ‘Swedish turnip’) but some areas call this a turnip (not to be confused with white turnips.) In Scotland they are called neeps, unless you’re in an area where they’re called baigie or tumshie. Confused much?!
If nothing else, this complex introduction shows how deeply ingrained this useful vegetable has become in British cuisine since C18th. I’ve added the ubiquitous turmeric to really bring out the colour of the golden flesh. The strong flavour of the swede can take the fragrant punch of the rosemary.
Now the difficult portion control bit - a low-FODMAP serving is 65g. An average swede is 800g. I have chosen to cook the entire swede as my family are happy to eat more than I am allowed. There is also the option to freeze any leftovers. I layer mine between greaseproof paper in an airtight container. Keep the chips apart and it will be quicker to defrost a single portion to add to a lunch. As a guide, I weighed the chips and 5 1x8cm chips came in as a low-FODMAP serving.
These work well as a side to my Cheese and ‘Onion’ Potato Bake.
1.5 tbsp. olive oil
1 heaped tbsp. fresh rosemary needles
½ tsp. turmeric
½ tsp. sea salt flakes
¼ tsp. freshly ground black pepper
Pre-heat a standard oven to 220°C. Peel the swede and cut into 1cm wide chips. Place the oil in a large baking tray, add the remaining ingredients and turn everything over until all well covered and in one layer .
Bake for 30 minutes, turning over halfway through.
*I could have gone on about the international differences in ‘chips’ but it felt like a bridge too far. I mean a British style chip as opposed to a ‘crisp’…