Swede

Swede, also known as rutabaga or yellow turnip, is a root vegetable that is a cross between a cabbage and a turnip. It is thought to have originated in Bohemia in the 17th century and is now grown widely in temperate climates. The edible part is the swollen taproot, which is typically harvested in autumn and winter.

Swede is a nutritious and versatile vegetable commonly used in savoury dishes. It can be boiled, mashed, roasted, or added to stews and casseroles, often alongside other root vegetables like carrots and potatoes. Its slightly sweet, earthy flavour makes it a popular ingredient in traditional British dishes such as hotpots and shepherd's pie, and it is also used in soups and vegetable purees.

Swede is a whole food and not a food additive, so it does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is a good source of dietary fibre, vitamin C, and potassium. Like other vegetables, it contributes to a healthy diet. The NHS Eatwell Guide recommends that vegetables form a significant part of a balanced diet. There are no notable controversies regarding the consumption of swede at typical dietary intakes.