Pronounce it: sw-ee-d
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 is known as neeps, swede is the traditional accompaniment to haggis on Burns night. Swede has a round shape and a purple-green skin, and the flesh is yellowy-orange, with a sweet, earthy flavour. It disintegrates fairly easily if overcooked, so always keep to cooking times.
Availability: British season runs from mid October to late February.
Choose the best: Look for swedes with smooth, unblemished skins; smaller swedes have a sweeter flavour and a more tender texture.
Prepare it: Cut off the root, then peel, and cut into chunks.
Store it: In a perforated or brown paper bag in the fridge - it will keep for about a week.
Cook it: Cut into chunks and boil (12-15 minutes), roast (40-55 minutes) or steam (10-15 minutes).
Alternatives: Try turnip.