A southern special makes a neep addition to the table,
writes Bevan Smith.
Believe it or not, the humble swede - icon of the South - is
actually a cross between a turnip and a cabbage and although
seen by some as a rather uninspiring vegetable, more akin to
livestock fodder, it is in fact, a tasty and versatile
ingredient in the kitchen.
The swede's popularity down in this part of the country is
probably due in part to the Scottish heritage of the early
settlers: bashed neeps is a favourite accompaniment to that
most Scottish of dishes, haggis.
Swede is easy to grow and a prolific cropper that thrives in
the cooler months, a point not lost on local farmers who,
over the years, have turned this food source into a valuable
winter crop for stock. Perhaps because of its success as
stock food, the mighty swede's image may have suffered
slightly but make no mistake, this is a vegetable that
deserves its place at the table. The best time to eat swedes
is right now and they can be picked up at familiar roadside
stalls for next to nothing. Like turnips, they go especially
well with red meats such as lamb, beef, venison or duck. They
are also great in soups and purées, tagines and casseroles
and raw; they are superb in winter salads.
A good swede should be firm to touch, not too big but heavy
for its size. Oversize specimens can be soft in the middle
and harder to cook.
Swedes should be stored in the fridge and can keep for three
to four weeks. And for those who find swedes a little windy
for their taste, adding a pinch of ginger is apparently the
perfect remedy.
• Bevan and Monique Smith own Riverstone Kitchen, supreme
winner of the Cuisine NZ Restaurant of the Year 2010.
Situated on SH1 in North Otago, just south of the Waitaki
Bridge, they are open Thursday-Monday from 9am-5pm, and from
6pm from Thursday to Sunday.
www.riverstonekitchen.co.nz
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