I bang on about Swede a lot but there’s good reason for this. For so long, Swede has been popped in a box and brought out for Sunday lunches and the odd bit of mash. I remember it always being a bit lacklustre and the texture wasn’t much better, just watery and not great, to be honest.
When I started cutting down on carbohydrates, I had to become more creative with other vegetables. The Swede is packed with vitamin A & C and is cull of fibre and calcium. It has 9g of carbohydrate which is much lower than sweet potato, which contains 20g and potato, which has a whopping 30g! For weightloss, eating low carb foods can be ultra effective. The higher the carb content, the higher the insulin running around the body and insulin instructs your body to store fat and block the fat already in your body. Lowering your carb intake, means the body will start burning fat, which will increase energy levels and aid in maintaining your weight.
Back to the Swede!
Tonight I literally cubed 1 whole Swede, boiled for 25 minutes and then sautéed them in:
2 tbsp coconut oil
2 tsp cumin
2 tsp hot chilli powder
2 tsp paprika
2 tsp cinnamon
1 tsp turmeric
And a couple of pinches of Himalayan ground rock salt.
Fry until golden brown and slightly crispy and serve with a hot tomato curry or on their own with a lemony yoghurt or coconut cream dip.
They are delicious, nutritious and so easy to make.