Swede
Carbon Footprint (CO2e/kg):
0.46 kg
Tips:
When buying, look for smaller Swede (also known as Rutabaga) with few blemishes, these will tend to be sweeter and more tender.
To prepare the Swede, cut off top and bottom. Sturdy the Swede and use a heavy duty peeler or a paring knife to remove the skin, sliding from top to bottom.
Food waste tip: If you get a hold of the leafy green tops, don’t discard them. Young leaves can be used in salads, whereas larger ones should be cooked, similarly to Kale.
Time to Cook!
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