Unsure how to cook that swede in the latest vegetable box? Roast swede (or rutabaga) is delicious and perhaps the most flavoursome way to make the most of this staple root. My spiced version is a great addition to a Sunday roast, or can be added to soups and salads.
Jump To
How Do You Cook Swede?
Swede (rutabaga to the Americans) is a longstanding staple of British agriculture and the British menu. That being so, it’s surprising how many people now seem uncertain about how to cook swede. It’s a real shame, as it’s a great winter vegetable – inexpensive and tasty, with plenty of vitamins and few food miles.
Traditionally, of course, it is served mashed (or bashed) with haggis. It’s also great in casseroles or soups. Roast swede is particularly good, and this spiced version makes a delicious side dish.
The sweetness in this dish comes from the Maillard reaction, the changes in the amino acids and sugars at high temperatures as the swede browns. This is why it is important to turn the vegetable half-way through cooking is important, to ensure every piece gets hot enough all over.
It’s also important to have the salt in there. It draws out water, helping the reaction that makes for a much tastier dish.
What Spices Should I Use?
I used harissa, the chili based spice blend from North Africa. I love the way that the earthiness of the swede is offset by the heat of the chilli.
However, it’s worth experimenting with other spices and spice blends, from ras el hanout to garam masala or curry powder, or your own blends of herbs and spices.
How to use Roast Swede
Roasting sweetens the swede / rutabaga and I find it far more palatable than boiled or mashed. To use it try
- Adding to soup – we love our gently spiced roast swede soup!
- Serve as a side with your main meal. it is fantastic for soaking up juice from casseroles and stews – we love it with my savoury mince.
- Add to all types of salads, green, pasta or rice to make them go further and to add that important portion of Extra Veg!
How to Roast Swede
Assemble the ingredients, and put the oven on to 200°C / 400°F / Gas Mark 6.
Step one – Peel the swede. Cut it into quarters, then slices, then batons. Finally, chop it into 1 cm / ½” cubes.
Swedes can be quite tough, so you do need a good sharp heavy knife. This is a great recipe to use up all the little pieces left over if you make roasted swede chips.
Fuss Free Tip
If the first cuts through the whole vegetable are difficult, put a folded tea towel over the back of the knife blade, so you can push down hard with your hand.
This really makes those initial cuts easier.
Step two – Throw everything – the swede, olive oil, spices, salt and pepper – into a roasting dish, and give them a good mix. I find the easiest way to do this is with my hands.
Make sure there is enough room to spread the cubes out so they are only one layer deep. If necessary, use two roasting pans rather than pile them up.
Fuss Free Tip
The smaller you cut the cubes, the faster they will roast. Smaller chunks have more surface area to caramelise, creating all the flavour.
Make sure that the roasting tin is big enough for all the chopped vegetables to form one layer, because you want them to roast, not steam.
Step three – Roast your swede at 200°C / 400°F / Gas Mark 6 for 30–40 minutes. Give the pan a good shake half way though cooking, when the swede is starting to brown.
Once done, the swede will be soft when tested with a knife. The pieces will have reduced in size by about a third and will be golden orange in colour.
Hints, Tips and Variations
- You need a good heavy sharp knife to tackle the hard swede.
- You can prepare the swede in advance and keep in the fridge in a bowl of water for a day (drain well and pat dry with a tea towel before cooking), or freeze and cook from frozen.
- Vary the spices – any warming spice or blend works well here.
- Spread the swede out so you only have one layer in the dish. You want it to roast, not steam. If needed use two roasting trays.
- Once cooked the roasted swede will keep in the fridge in a sealed container for 4 days.
- Use the roasted swede in easy swede soup.
More Flavours
- As above change the spices, I used harissa, but other blends would all work well. It is a great way to use up half used packets of seasoning mix such as taco, fajita, cajun or jerk. Other blends that would work are the Middle Eastern blends such as ras en halout, Baharat and Za’atar.
- Add extra sweetness with some honey or maple.
- Add a spoon of honey, a woody herb like thyme, and some hazelnuts for thyme and hazelnut roasted swede.
- Chilli and cumin is a classic combination, throw a spoon of each in with a drizzle of honey for chilli cumin swede.
- Sprinkle finely grated Parmesan over about 10 mins before the end of cooking for Parmesan roasted swede.
More easy vegetable recipes
Love this roasted swede? Here are some more fuss-free recipes to make everyday vegetables fabulous.
- Roasted butternut squash
- Parmentier potatoes
- Roasted baby potatoes
- Braised celery
- Braised lettuce
- Swede Mash
Easy Roast Swede (Rutabaga)
Ingredients
- 1 swede (rutabaga) (500g)
- 2 tbsp olive oil
- 1 tsp harissa
- salt and pepper
Instructions
- Peel the swede and cut into quarters. Slice and then cut into 1 cm / ½" cubes. Heat oven to 200°C / 400°F / GM6
- Put everything in a roasting pan, making sure that there's enough space so that the swede is not piled up. Mix well to coat each cube with oil and spice.
- Roast for 20 minutes. Turn the swede with a spatula.
- Return to the oven for a final 15–20 minutes.
- Serve immediately.
Notes
- You need a good heavy sharp knife to tackle the hard swede.
- You can prepare the swede in advance and keep in the fridge in a bowl of water for a day (drain well and pat dry with a tea towel before cooking), or freeze and cook from frozen.
- Vary the spices – any warming spice or blend works well here.
- Spread the swede out so you only have one layer in the dish. You want it to roast, not steam. If needed use two roasting trays.
- Once cooked it will keep in the fridge in a sealed container for 4 days.
- As above change the spices, I used harissa, but other blends would all work well. It is a great way to use up half used packets of seasoning mix such as taco, fajita, cajun or jerk. Other blends that would work are the Middle Eastern blends such as ras en halout, Baharat and Za’atar.
- Add extra sweetness with some honey or maple.
- Add a spoon of honey, a woody herb like thyme, and some hazelnuts for thyme and hazelnut roasted swede.
- Chilli and cumin is a classic combination, throw a spoon of each in with a drizzle of honey for chilli cumin swede.
- Sprinkle finely grated Parmesan over about 10 mins before the end of cooking for Parmesan roasted swede.
- This recipe is 3 Weight Watchers Smart Points per portion
Belinda Morris
I love the idea of this, as swede is one of those veggies I never really know what to do with. Great flavour boost with the spices.
Mark
So easy to make and all very tasty. A delicious side dish for many meals.
Kathryn
You know, I have never even had swede before, so this recipe is going to be at the top of my list. Looks so yummy and easy!
Demeter
This is one of our favorite sides dishes to make. So easy and very delicious!
Dannii
We love roast swede, but the addition of harissa sounds amazing.
Alison
I have never cooked a swede before! It always looked a bit intimidating but this recipe was easy to follow and the roasted swede turned out beautifully! I’ll definitely make this again!
mohan
Thank you so much for the recipe!