What is a substitute for Swede in a recipe?

I am a big fan of swedes/rutabagas. When I can't get them I use turnips, beets, daikon radishes. Carrots/parsnips add some interesting flavor as well. A couple other vegetables that are crunchy and nice-flavored but more exotic are celery root or jicama.

What is a good substitute for rutabagas?

Replace rutabagas in your favorite soups or stews with turnips, celery root, parsnips, carrots, or butternut squash .

What do they call swede in America?

A member of the cabbage family, the swede is often confused with the turnip, though they look quite different. It's also known as yellow turnip, Swedish turnip and Russian turnip and, in America, rutabaga . In Scotland, where it's known as neeps, swede is the traditional accompaniment to haggis on Burns Night.

Is rutabaga and swede the same?

Swede is actually a cross between a turnip and cabbage. They are known as rutabaga in the United States but are called swede throughout the rest of the world . They are one of the hardiest root vegetables to harvest, they grow seasonally - autumn through to winter.

How do you take the bitterness out of rutabagas?

How Do You Get the Bitter Taste Out of Rutabagas? If you find that rutabagas are too bitter for you, add up to a tablespoon of sugar to accentuate the sweetness and stir to combine . This will help to counteract the bitterness.

Do rutabagas really taste like potatoes?

Roasted they cook up similar to a yukon gold potato. They have a unique slightly sweet taste. Raw they sort of look like a turnip. But do not taste anything like them .

What vegetable is called a rutabaga in the US?

Rutabaga, also called Swedish turnip , is a root vegetable that is similar to a turnip. It belongs to the same plant family as cruciferous vegetables like cabbage, broccoli, radish, turnip, and cauliflower.

What is the vegetable like a swede?

In north-east England, turnips and swedes are colloquially called snadgers, snaggers (archaic) or narkies . Rutabaga is also known as moot in the Isle of Man and the Manx language word for turnip is napin.

What two vegetables make a swede?

The English word swede comes from the vegetable's origins in Sweden, around 500 years ago, probably in a field where brassica seed was being grown – swedes are a cross between cabbage and turnip . It has a range of names, including 'Swedish turnip' and 'neep' in Scotland, and is called 'turnip' in parts of England.

What flavor is swede?

It has the sweetness of a carrot, the tartness of a radish and the texture of a turnip (another vegetable that gets a bad press!) When roasted it's flesh goes a deeper orange and it becomes sweeter, a bit like butternut squash, with a nutty, buttery flavor . It's absolutely delicious.

Is swede the same as radish?

This winter vegetable is now used by chefs in the very best restaurants. From the Brassicaceae family (the brassica family), it differs from its turnip and radish cousins through its slightly sweet nutty taste. Swedes are sometimes confused with turnips but their flesh is more yellow.

Crustless No-bake Rutabaga (Swede) Pie Recipe (2024)

A no-bake crustless pie made with rutabaga or swede. Fresh toasted coconut and infused maple syrup brings out all the flavour. This recipe is naturally sweetened and gluten-free with grain-free option.

Rutabaga (or swede as I first came to know of this vegetable when I was living in Europe) is one root vegetable that is probably quite underused despite it being cheap and available year-round. Not to be confused with turnips, that tend to be smaller in size with a slightly smoother, lighter skin and evoking bitter spicy notes, the swede has a warmer colour and a mild sweet flavour with just a subtle peppery characteristic. However, just to make things more confusing, swedes are also sometimes referred to as turnips or yellow turnips. They are also called neep in Scotland.

If you have never bought them before, you are probably better off trying to recognise them by their appearance rather than the name.

A good roast or soups are the most common ways I incorporate swede in my recipes. For their slightly sweet taste, when mashed, I sometimes prefer them to the more common mashed potato side dish. But from time to time, I steer way out of the usual savoury dishes and whip up a scrumptious dessert out of it. For a bonus, this crustless pie requires no baking and is sweetened naturally.

But there is more to this humble swede pie. I recently had the chance to sample some Pure Infused Maple Syrup in five different flavours. My mind has been stirred into all sorts of crazy ideas ever since. In my enthusiasm, I’ve been jazzing up all my usual recipes and quite honestly I’ve become a fan. I really am so enthralled by each of them that I’d find it difficult to pick a favourite one.

To deepen the tingly sweetness of the swede in this pie I found it only suited to pair it with the Pure Infused Maple Syrup in Vanilla, Cinnamon & Star Anise flavour that creates a familiar yet unique and exotic taste. The Cinnamon, Nutmeg & Cloves would have been fitting too to evoke the homely more traditional pumpkin spice; it would be a nice change from the more common pumpkin pie.

The unique floral fragrance of the lavender in theLavender Chai flavour creates a relaxing and calming touch while balancing the spicy notes of the Indian masala. I’ve been enjoying this one mostly to sweeten and flavour my homemade kombucha.

Apparently the people at Pure got their inspiration for the Chipotle & Lemongrass straight from the barbecue. I haven’t tried it on the barbecue but I couldn’t agree more that this flavour works perfectly with roasted vegetables and tofu. The freshness of the lemongrass and the smoky heat of the chipotle really lingers on the palate and brings everything to a whole new level. This flavour has also made it into my salad dressings making my plain salads just so tasty with little effort.

The Gastrique, with Apple Cider Vinegar & Ginger is probably the cherry on the cake even though I said I could not pick a favourite one. This one really transforms the most plain savoury dishes into something really quite ‘chefy’! It reminds me so much of the taste of honey but with a whole lot more going on. Added to stir fries, soups, roasts and even curries (yes!), both Kevin and I have been playing around with this one making our meals pop with flavour with the perfect balance of sweetness from the maple syrup and tartness from the apple cider vinegar and a hint of ginger for some warm notes.

Crustless No-bake Rutabaga Pie Recipe

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Ingredients (8 slices)

1 kg grated rutabaga (swede) [8 cups]
10 dates, pitted, soaked and well blended to a puree (more to taste if you like it sweeter)
100 g toasted fresh grated coconut (optional or use desiccated coconut) [1 cup]
400 ml non-dairy milk (I used canned coconut milk) [1 2/3 cup]
3 – 4 tablespoons Pure Infused Maple syrup in Vanilla, Cinnamon and Star Anise flavour*
4 tablespoons cornstarch (use potato starch for grain-free)
180 ml water [3/4 cup]

Place the grated swede with the date puree in a saucepan. Mix well and cook covered over low-medium heat for about 30 minutes, or until swede is soft and easy to mash. Stir occasionally while cooking and add water if required. You may mash the mixture just a little bit.
Toast the coconut in a dry pan or skillet over a gentle medium heat. Do not let it burn. This should about 2 – 3 minutes or until the coconut picks up a light golden brown colour.
Add half of the toasted coconut to the swede and keep the rest for garnish.
Add in the non-dairy milk. Add the maple syrup. Simmer for another 20 minutes. Keep an eye on it and stir occasionally if required to avoid burning.
Dilute the cornstarch in the water and add to the pan. Stir vigorously as it will thicken rather quickly.
Continue to cook and stir until the cornstarch mixture is clear (no longer cloudy) and the mixture has reduced to be quite thick but can still drop from a spoon within one second. At this point you may taste and adjust the sweetness with some more maple syrup.
Remove from heat and pour in a greased 9-inch [22cm] pie dish or any other container to set. Tap and even out by pressing the mixture into the dish. Garnish with the rest of the toasted coconut around the edge of the pie. Press lightly to adhere the coconut.
Refrigerate for at least 3 hours before serving. Cut into pie slices or squares if you prefer.
You may serve this with ice cream, my personal favourite is frozen banana ice cream and a drizzle of Pure Infused Maple syrup.

*You may also use other flavours in the range like the Cinnamon, Ginger and Nutmeg. Plain maple syrup may also work with some added vanilla extract and a few dashes of cinnamon.

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Crustless No-bake Rutabaga (Swede) Pie Recipe

A no-bake crustless pie made with rutabaga or swede. Fresh toasted coconut and infused maple syrup brings out all the flavour. This recipe is naturally sweetened and gluten-free with grain-free option.

Course Dessert

Ingredients

1 kg rutabaga, (swede), grated [8 cups]
10 dates, pitted, soaked and well blended to a puree (more to taste if you like it sweeter)
100 g fresh grated coconut, toasted, [1 cup] optional or use desiccated coconut
400 ml non-dairy milk, I used canned coconut milk [1 2/3 cup]
3 - 4 tablespoons Pure Infused Maple syrup, in Vanilla, Cinnamon and Star Anise flavour, see notes
4 tablespoons cornstarch, (use potato starch for grain-free)
180 ml water, [3/4 cup]

Instructions

Place the grated swede with the date puree in a saucepan. Mix well and cook covered over low-medium heat for about 30 minutes, or until swede is soft and easy to mash. Stir occasionally while cooking and add water if required. You may mash the mixture just a little bit.
Toast the coconut in a dry pan or skillet over a gentle medium heat. Do not let it burn. This should about 2 - 3 minutes or until the coconut picks up a light golden brown colour.
Add half of the toasted coconut to the swede and keep the rest for garnish.
Add in the non-dairy milk. Add the maple syrup. Simmer for another 20 minutes. Keep an eye on it and stir occasionally if required to avoid burning.
Dilute the cornstarch in the water and add to the pan. Stir vigorously as it will thicken rather quickly.
Continue to cook and stir until the cornstarch mixture is clear (no longer cloudy) and the mixture has reduced to be quite thick but can still drop from a spoon within one second. At this point you may taste and adjust the sweetness with some more maple syrup.
Remove from heat and pour in a greased 9-inch [22cm] pie dish or any other container to set. Tap and even out by pressing the mixture into the dish. Garnish with the rest of the toasted coconut around the edge of the pie. Press lightly to adhere the coconut.
Refrigerate for at least 3 hours before serving. Cut into pie slices or squares if you prefer.
You may serve this with ice cream, my personal favourite is frozen banana ice cream and a drizzle of Pure Infused Maple syrup.
*You may also use other flavours in the range like the Cinnamon, Ginger and Nutmeg. Plain maple syrup may also work with some added vanilla extract and a few dashes of cinnamon but the end result may probably not be as special.