This moreish swede side dish is a healthy alternative to chips, and we think they're tastier too! Topped with parmesan and rosemary they are ideal served with fish.

Neeps, or swedes, are the traditional Scottish accompaniment to haggis. Try serving this creamy, indulgent side dish recipe as part of a knockout roast dinner, with haggis-stuffed turkey and whisky gravy.

This is how my grandmother made her turnips. I know the supermarkets call them swedes, and in England they may be just that, but up here they're more widely known as neeps or turnips. We grew our own this year in the plot and have been pleasantly surprised at how well they turned out. I

Caerphilly, a hard, crumbly cow’s milk cheese originally produced in South Wales, gives this gratin its tangy taste. You can substitute with aged Cheddar cheese.Can rutabagas and cabbage be decadent? They are in the hands of popular British chef Yotam Ottolenghi. This rich recipe is from his new book, Nopi: The Cookbook (Ten Speed), which [...]

Give a classic French gratin dauphinoise a great British twist. Use swede instead of potatoes and if you don't like anchovies, add bacon lardons

This is another version of a parsnip recipe from my Christmas book. It has been said that even children will eat swede when it tastes this good. Vegetarians might like to know that a vegetarian parmesan-style cheese is available from Bookham and Harris Farms Ltd. The Delia Online Cookery School: Another lovely winter vegetable is cauliflower. You can watch how to cook them in our video. Just press the recipe image to play. or The Delia Online Cookery School: Another lovely winter vegetable is cauliflower. You can watch how to cook them in our video. Just press the here to play.

This comforting Swede Gratin by Ottolenghi and NOPI head chef Scully works perfectly as a show-stopping side alongside meat such as lamb, or as an indulgent vegetarian main.

Enjoy this roasted swede with honey, thyme and hazelnuts as an accompaniment to a roast, or with simply grilled meat or fish

Granny Canada's pickled veges are tangy, fresh and crunchy and deliciously calorie free too. They're so very easy to prepare and a great pre-dinner snack that does not spoil your appetite for what's still to come. And vegetarian to boot. They add colour and mouth-watering goodness to your mezza platter and pare well with olives, cheese and crispy bread for sundowner drinks. They're a Lebanese tradition. No feast is enjoyed without them.

Lord Woolton Pie – a delicious vegetable dish Here is a very famous WWII 1940’s dish, Lord Woolton Pie..WIKIPEDIA- Woolton pie, at first known as Lord Woolton pie,[1] was an adaptable dish of vegetables, created at the Savoy Hotel in London by its then Maitre Chef de Cuisine, Francis Latry.[2] It was one of a […]

Buttered rutabaga is a healthy and delicious side dish for holidays and everyday meals.

This carrot and swede mash is low on calories and is the perfect vegetable side dish. It makes the best side to heavier meat dishes. Low glycaemic index.

Mashed rutabaga, loaded with bacon, cheddar cheese and green onions is a healthy but delicious low-carb alternative to mashed potatoes.

Never be bummed about getting rutabaga in your CSA basket again. I’ll show you how to cook rutabaga like a champ with my Hasselback Rutabaga Recipe.How the idea for Hasselback Rutabaga came about What I’ve learned by researching on Foodgawker for the most gawked recipe photos of all time (at least in Foodgawker time) is that that people like carbs. Comfort food. I’m with ya. Potatoes, chocolate chip cookies, mac n cheese – and anything that is golden in color. I’ve found a way to make our comf

Swish Swedish meatballs This recipe is from Homemade Happiness. In case you can’t tell, I love cooking with mince. It’s versatile, affordable and is usually made from a flavoursome cut of meat. I’ve already given you the Best Spaghetti & Meatballs in Everyday Delicious, so now for my next trick: Swedish meatballs. Even though they’re a whole different kettle of fish to the tried and tested Italian version, this recipe will not disappoint. Ridiculously delicious, the meatballs are moist and full of flavour, and you can bet your bottom dollar the sauce will have people clambering across the table for more. Prep time: 20 minutes, plus 20 minutes resting time Cooking time: 40 minutes Serves: 6 Ingredients Meatballs 500g beef mince 500g pork mince 1 free-range egg, lightly beaten 1 large onion, finely minced ¼ cup finely chopped fresh parsley 1 bunch chopped fresh dill (or 1 tsp dried) 2 ½ tsp ground allspice ½ tsp white pepper ½ cup breadcrumbs soaked in ½ cup milk ¾ tsp salt grapeseed or rice bran oil for cooking Sauce 50g butter 2 cloves garlic, crushed 2 tbsp plain flour 2 cups reduced-salt beef stock ¾ cup cream 3 tsp Dijon mustard zest of 1 lemon squeeze of lemon juice 1 bunch fresh chives, chopped Method Add all the meatball ingredients, except the oil, to a large mixing bowl and combine using clean hands. Roll into lime-sized balls and set aside on a tray. Cover and refrigerate for 20 minutes or until needed. Heat a large frying pan over a medium-high heat. Add 2 tablespoons oil and half the meatballs (to make sure the pan isn’t overcrowded). Turn the meatballs gently until browned all over. Set aside and repeat with the remaining meatballs. When you’ve finished browning the meatballs and they are resting on the side, lower the heat and make the sauce. Add the butter and garlic and cook for a few minutes until the garlic is soft — be careful not to burn it. Add the flour and cook gently for a few minutes, stirring. Pour in the stock, whisking all the time to avoid lumps, then add the cream and continue to whisk to a silky consistency. Return the meatballs to the pan and simmer in the sauce for a further 10–15 minutes or just until the sauce has thickened to your liking. Stir through the mustard, lemon zest and juice, most of the chives and season to taste with salt and pepper. Serve the meatballs over cooked pasta or potatoes, sprinkled with the remaining chives.

Get ahead: Winter coaxes this subtle root out of hiding and on to our plates; but don’t stop at plain ol’ mashed swede. Transform it into a shepherd’s pie, a festive Finnish side, bite‑size beignets and a beautiful weeknight bowlful

This recipe for swede, kale and sweet potato gratin is the perfect side dish or veggie main for the colder months. It takes a little time but is really easy

We love cooking with the leafy tops of our radishes, swedes and Japanese turnips but you can use whatever greens you have on hand including silverbeet, nettles or spinach.

It was quite common to mash up your leftover potatoes with other vegetables during the war. One example of this is ‘bubble and squeak’. To use up the last few potatoes, carrots, parsnips, turnips and

Take advantage of seasonal veggies and serve up these golden roasted vegetables in this traditional Scottish side.

The most perfect buttery mashed root vegetables with caramelized leeks and fresh thyme. The best part is that you can make this easy root vegetable mash ahead of time for easy holiday entertaining!