I've always been partial to swede and this recipe is simple and one of my favourites. I think swede is often overlooked as a veg to serve with sunday lunch so hopefully after trying this it'll become one of your go-to veg for roast dinners
When we lived in Belgium we tried to find Swede and after enquiring at a shop they came out with, "Oh! You eat the stuff the horses eat?"
Peel and cube the swede. The cubes should be about an inch across. Place the cubed swede into a pan and cover with cold water
Bring the pan to the boil and then reduce to a simmer. It'll take about 30 to 40 minutes to fully cook
Test the swede by piercing with a skewer. It should go through fairly easily. At this point, remove from the heat, drain in a colander amd then pop back into the empty pan and place this back on the heat to dry the swede out for about 30 seconds
Remove from the heat now and using a potato masher, mash the swede until fully broken up. Add the butter and continue to mash for a minute and then add the milk. The swede won't be a puree style and will have "bite" so just mix the milk in, add the nutmeg and seasoning and keep warm until ready to serve or cool the swede down and pop in the fridge until needed
To warm through, pop in the oven or the microwave and serve hot