Eat in Season January

The cool season of swedes

Swedes are a hardy cool-season and they belong to the same family as turnips and cabbages.

Swedes have a sweet flavour texture and are very versatile. Swedes are available in winter and taste better after a good frost. Swedes can be boiled, mashed, stir fried, roasted, puréed, steamed, baked, glazed or pickled. They are perfect to add to soups, stews or braises.


Try at home recipe

Roasted swede wedges & parmesan


(Serve 2 people)

  • 1 large swede, peeled and cut into wedges
  • 1 tbsp olive oil
  • 50g parmesan (or vegan alternative), grated
  • 1 tbsp freshly chopped rosemary
  • Knob of Irish butter
  • 2 garlic cloves, peeled


  1. Heat oven to 220C. Tip the swede, olive oil, 40g of the parmesan and the rosemary leaves into a shallow roasting tin. Season and toss well, arranging in one layer.
  2. Sprinkle over the remaining parmesan and butter, then add the garlic cloves. Roast for 30-35 mins, turning halfway through cooking, until crisp and golden.
  3. Enjoy these as a great snack with a spicy dip or make a perfect side with crispy chicken