Prep 15 mins
Cook 35 mins
This is a more modern Scottish recipe. Makes a nice change from mashed potatoes and is a great accompaniment to most beef, pork, or lamb dishes
- Boil the swede until tender (about 20 minutes) and drain.
- Meanwhile, fry the onion in the oil and after 2 minutes add the drippings and apples.
- Cook for 10 minutes over medium heat.
- Mash the swede and add to the pan.
- Season and stir well.
- Sprinkle a little grated nutmeg on top and serve.
- For the Vegetarian option please use butter.
This was my first time making rutabagas. Turns out I love them. I misread the recipe and didn't chop the apples as finely as I should, they were a bit chunky, but it didn't matter because this tasted great!
I like rutabagas, but they are such a pain to cut and peel. We usually only have them at Christmas and Thanksgiving. I really like this recipe and will probably make them more often, just so I can have them this way.
Loved by all the family, even my daughter though she STILL says she doesn't like swede after clearing the bowl. A great accompaniment to grilled meats, especially pork and lamb. Try it with really meaty grilled pork or venison sausages and onion gravy for a delicious variation on great british bangers and mash.