Boiled Swede that smells bad; anybody else had that problem.

madeinchina

I have been cooking and enjoying swede for over 20 years

I have now been put off buying swede as the last 2 I purchased (between the 17th and 23rd Dec)from sainsburys have smelt absolutely revolting cooking in the pan and I have felt too sick to eat them (they may taste great, but I will never know.) Both pots were evicted to the garden.

Perhaps its just one particular variety that causes a problem. We do not have an extractor fan so if you have good ventilation you may not have this problem anyway.

Has anybody else had a problem?

alwaysonthego_2

MOVING THREADS FOR BETTER RESPONSES


Hi, Martin’s asked me to post this in these circumstances: I’ve asked Board Guides to move threads if they’ll receive a better response elsewhere(please see this rule) so this post/thread has been moved to another board, where it should get more replies. If you have any questions about this policy please email [EMAIL="abuse@moneysavingexpert.com"]abuse@moneysavingexpert.com[/EMAIL].

pollys

We have swede quite a lot, having some for tea today mashed with carrots, and I havent noticed any difference with the smell.

pollys

themull1

Have you used an aluminium pan or a different pan to your usual one?

zippychick

Sorry ive not had this problem myself but will merge this with our main swede thread later.
thanks
Zip

gin

yes! I'm so relieved it's not just me. A few swedes have smelt really bad when I was dicing them recently and I have chucked them out. Other times they have been fine, so don't know if it was me or the swede. I even bought ready-diced swede once, but I nearly fainted when I opened the bag and caught a whiff, so never even made it into the saucepan.

valk_scot

Old tough ones that have been in storage for a while need longer cooking and this results in some chemical or other (can't recall the name) being produced, which gives that overboiled school dinner smell. Is that what you mean? How can you tell a tender young swede? Well, it's not easy tbh. I don't like the cut or diced up ones and if the neck has started to sprout then it's definately old. Otherwise it's luck of the draw, I think.

meanmarie

I may not be explaining this well (what else is new?) but I always feel that a turnip, sorry, swede, should have a fresh looking purple skin, shiny rather than matt. Does anybody know what I mean as I do think they are better when skin is bright and shiny.

Marie

1jim

Im with you marie but dont often see the shiny apperance you used to see a few years ago, (and I always call a swede a turnip as well, have been getting correct by the wife for years)

sausagesandwich19

meanmarie wrote: »

I may not be explaining this well (what else is new?) but I always feel that a turnip, sorry, swede, should have a fresh looking purple skin, shiny rather than matt. Does anybody know what I mean as I do think they are better when skin is bright and shiny.

Marie

Totally agree

meritaten

I havent had this problem - but I am quite choosy about my veg! swedes should feel very firm to the touch and the skin shouldnt feel spongy or soft. and DONT store them too long either. if I cant use it straight away I tend to peel and blanch it and store it in the freezer then chuck it in a stew or casserole.
swedes are also better if they are stored cold - so I really dont know why supermarkets always put them in the aisle. My mum wouldnt buy swedes until there had been a frost...according to her they benefit from this.