Low in Calories and Versatile: What Is Special About the Swede?

Rutabaga is a winter vegetable that was frowned upon in Germany for a long time due to its association with times of hunger during the First World War. In contrast to white-fleshed swedes, which are used as animal feed, yellow-fleshed swedes are very suitable for use in the kitchen. Their sweetish-tart taste is similar to that of kohlrabi.

In addition, like all root vegetables, it is relatively low in calories due to its high water content. Cooked turnips contain just 20 kilocalories per 100 grams. They still provide 24 milligrams of vitamin C, about half as much as a fresh lemon. Other positive properties of swedes include the very low sodium content, which contributes to maintaining normal blood pressure.

The tubers of the swede are characterized by a rounded shape and a weight of 1 to 1.5 kilos. They have a rough skin with a yellowish to violet color. The flesh is yellow to whitish. As a typical winter vegetable, turnips are in season between October and November. Fresh swedes from local cultivation are available until December, after which they can only be found in stores as stock items. The beets can easily be stored for up to six months in a dry, dark, and cool cellar or pantry. It is important to remove the leaves from the tuber before storing it.

Swedes can only be eaten when cooked. Peeled and then cut into sticks or cubes, the swede is a good accompaniment to meat dishes. It can be boiled or steamed. The beet variety also tastes great as a puree with meat or fish. Soups and stews can also be prepared with turnips. One of the beet’s beneficial properties is that it takes on the flavor of other foods, making it harmonize with a variety of ingredients.