Nothing says comfort like a steaming, buttery bowl of swede mash. It is a classic accompaniment to roasts, sausages and cold meats.

Side dishes

Buyer's guide

Swedes are in season from mid-October to February. Larger swedes tend to be more strongly flavoured than smaller examples, and are often mashed rather than served whole. Look for a vegetable that feels heavy for its size, with an unblemished skin (although the ridges around the top are quite normal).


Swede will keep well in the fridge for a week or so. It can also be pickled, or chopped, blanched and frozen.