Here is a quick post with the recipe for mashed swede (called turnip in Ireland). Sorry, I'm English and my habit is to call it swede - I get very confused !
Here in Ireland a swede (orange flesh, round, root vegetable) is called a turnip and a turnip (white flesh, pointed and like a big carrot, root vegetable) is called a white turnip.... I think I have the hang of it now...
Where I came from in Somerset... swedes are called mangelwurzels (pale yellow flesh, round, root vegetable) by some older folk .... but in fact a mangelwurzel is a slightly different root veg than the swede - and so there is the same confusion in Somerset just with a different slant !
Mangelwurzels were even used in past times in England for a sport called Mangold Hurling (the mind boggles) and the making of hooch (illicit liquor).
Anyway enough rambling - here is the recipe
Mashed Swede
1 whole Swede
Water
Freshly ground black Pepper
Ground Sea Salt
3 ozs Butter
1. Peel and chop the swede into small pieces.
2. Place the pieces into a saucepan, add a large pinch of salt and cover with water. Bring to the boil.
3. Boil for about 20 minutes, or until nice and soft.
4. Drain the swede and return it to the saucepan.
5. Add the butter, together with the pepper and salt to taste.
6. Mash very well until the mixture is consistent. It won't go smooth and some small lumps usually remain.
7. Taste and season with salt and pepper again if required.
8. Ready to serve.
Here in Ireland a swede (orange flesh, round, root vegetable) is called a turnip and a turnip (white flesh, pointed and like a big carrot, root vegetable) is called a white turnip.... I think I have the hang of it now...
Where I came from in Somerset... swedes are called mangelwurzels (pale yellow flesh, round, root vegetable) by some older folk .... but in fact a mangelwurzel is a slightly different root veg than the swede - and so there is the same confusion in Somerset just with a different slant !
Mangelwurzels were even used in past times in England for a sport called Mangold Hurling (the mind boggles) and the making of hooch (illicit liquor).
Anyway enough rambling - here is the recipe
Mashed Swede
1 whole Swede
Water
Freshly ground black Pepper
Ground Sea Salt
3 ozs Butter
1. Peel and chop the swede into small pieces.
2. Place the pieces into a saucepan, add a large pinch of salt and cover with water. Bring to the boil.
3. Boil for about 20 minutes, or until nice and soft.
4. Drain the swede and return it to the saucepan.
5. Add the butter, together with the pepper and salt to taste.
6. Mash very well until the mixture is consistent. It won't go smooth and some small lumps usually remain.
7. Taste and season with salt and pepper again if required.
8. Ready to serve.
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