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Turnips and swedes are both members of the Brassica family and are closely related to each other – in fact their names are often confused. In Ireland and Scotland, swedes are traditionally referred to as turnips – they are known as neeps in Scotland. Swedes are a globular root, yellow and purple in colour with yellow flesh. They have a milder flavour than turnips.

They are a good source of fibre, Vitamins A, C and folic acid.

Nutritional Information 

Nutrient   Raw Cooked
Energy kJ 101 46
  Kcal 24 11
Protein g 0.7 0.3
Carbohydrate g 5.0 2.3
Fat g 0.3   0.1

Preparing and Using


Swedes are generally much larger than white turnips. If possible choose those with smooth and unblemished skins. They will need to be peeled and cut into pieces before cooking. If large amounts are needed it may be worthwhile buying in prepared, chilled vegetables. Swedes will disintegrate if overcooked and are unpleasantly raw-tasting if not cooked sufficiently, so must be watched carefully. They are particularly good when teamed with other root vegetables in soups,stews and casseroles.


They can also be eaten raw in salads or as crudités, boiled, roasted, cooked au gratin or sliced thinly, dipped in egg and breadcrumbs and deep-fried. When served as a vegetable they are often puréed with other root vegetables such as carrots.

Best in Season - Vegetables

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