The under-rated Swede is a must in your mash.
With its purple skin and round, stout stature, you may think you’ve stumble across a beetroot. On closer inspection, however, you’ll find this root vegetable is, other than its shape, more like a parsnip or radish. Cut it open and your eyes will feast on a pale, orange-yellow coloured flesh with a bittersweet, mustardy flavour. The smaller they are the tastier, so don’t think big is best when it comes to Swedes. Of course, thrown in a pot with carrots and parnsips you have the makings of a hearty winter soup or three staple fillers to complement tonight’s roast.