swede...

pavlovs_dog

...possibly the nicest vegetable in the world. but its a !!!!!! to prepare :mad: :eek: !

does anyone know any clever tricks to make cutting up this impenetrable fortress of yummyness that tad easier?

(or am i going to have to resort to buying a chainsaw :rotfl: :rotfl: ?

Swan_2

you need a good strong, sharp knife for this

I balance it on the flattest part, usually the top where the stalks have been cut off & cut it in half vertically, then lay it cut side down & trim the top & botttom, then & cut each half into quarters, that makes it easier to slice off the skin & voila, it's done

goldentouch

I use my husband and give him an axe.

When they're fresh it's nearly impossible to avoid catastrophic kitchen accidents.

If I have to do it myself, I hack into it to get the knife stuck, put a teatowel on the top of the knife blade so it doesn't slip and press down on both ends of the knife with as much weight as I can.

This is not recommended practice :rolleyes:

suzy_g

ive seen a thread somewhere from squeaky it said about cutting them into slices (rings) then peeling them

pavlovs_dog

actually, its not the peeling thats the hard bit (i peel it like i would a pineapple)...but actually cutting the thing into chucks

moggins

I've finally cracked cutting this pain of a vegtable, I bought a V slicer

rizla01

I used to have a pair of shoes made of suede! Didn't know you could eat it too.!

dora37

pavlovs_dog wrote:

actually, its not the peeling thats the hard bit (i peel it like i would a pineapple)...but actually cutting the thing into chucks

Once it's peeled, slice diagonally (they look more like thick wedges) and then rotate and keep doing it. Once complete, chop the wedges into chunks.

I started making soup a couple of weeks ago and Swede & Potato is definitely my favourite!

HOLsale

pavlovs_dog wrote:

actually, its not the peeling thats the hard bit (i peel it like i would a pineapple)...but actually cutting the thing into chucks

peeling wise a vegetable peeler works nicely

cutting wise, a very large, very sharp knife and no problems here!

however you can, if you're careful, get the knife stuck in fairly well then whack the swede against a table or counter (not too hard though!) this makes it split and then you should be able to press the knife blade back and forth to force the two pieces apart

i do this with cassava which is also a tough nut (veg!) to crack!

do be very careful though, just a gentle whack until you know how much force you need, don't want you cutting off any appendages :eek:

Swan_2

pavlovs_dog wrote:

actually, its not the peeling thats the hard bit (i peel it like i would a pineapple)...but actually cutting the thing into chucks

oh right ... well, once I've got it peeled I lay the quarters on the chopping board & cut it into thick slices that I can then lay flat & dice. if I'm using it in soup I cheat I leave it in quite big pieces & squash it with the potato masher once it's cooked

the knife I use is an 8" heavy cook's knife, which helps. if your knife blade's the slightest bit wobbly you'll have difficulty

elvis_bloggs

Cut it in half lengthwise then lay each half cut side down and thickly slice, then peel each slice with a sharp knife, then chop into required size chunks.

ru·ta·ba·ga

[size=-1]NOUN:
In both senses also called swede [font=arial,sans-serif][size=-1], [/size][/font]Swedish turnip [font=arial,sans-serif][size=-1].[/size][/font]

1. A European plant (Brassica napus var. napobrassica) having a thick bulbous root used as food and as livestock feed.
2. The edible root of this plant.

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