The swede is also known as a “cabbage-turnip.” It belongs to the fodder root and brassicas family, along with varieties of cabbage, mustard plants, turnips and cress.
There are white varieties and purplish-blue varieties with white flesh and yellow swedes with yellow flesh.
It seems that swede possibly originates from a cross between a cabbage and a turnip (hence the name “cabbage-turnip”). This hybrid probably first appeared in Europe, since the first example is found there in the late Middle Ages.
It is not mentioned in books until 1620, the year a Swiss botanist described it in detail. The English name “swede” or “swede turnip” suggests that this hybrid was first produced in Sweden.
Its fibre content stimulates regular bowel movements, while its high levels of potassium provide it with natural diuretic properties. In addition, it is low in carbohydrates, and is a very good source of vitamin C.
Last night we used our spiralizer to create some crunchy swede noodles (lightly coated with coconut oil and put on bake paper on a tray, in a very hot oven for around 15 minutes). We sprinkled some Himilayan salt on top.
Next mission is to experiment a little further, and crank the handle of the spiralizer with a couple of swedes again, to produce a fun and healthy alternative to using spaghetti noodles, served with our favourite bolognaise sauce. Such a quick, easy alternative for those looking for a gluten-free pasta night, without the bloating and carbohydrate spike!