Swedish Cuisine – How to Cook Swedish Food

Swedish Cuisine - How to Cook Swedish Food

A lot of folks are under the impression that there is one specific variety of vegetables that can only be found in Sweden. However, this is not the case. In fact, swede comes from a cross between a turnip and a cabbage (also a very popular leafy green vegetable). In fact, only the tops of a cabbage can be used in cooking and the remainder can only be eaten raw.

Cabbage was a big favorite in Sweden and much of Europe when cabbage was first introduced to other lands. When they learned that the new type of cabbage had more vitamins, they started growing turnips and rutabaga as well. In America, however, it was not until the late 1800s that the United States started growing cabbage and other root vegetables.

Now, cabbage and turnips are not the only vegetables available in Sweden. Kale is also quite popular. Of course, the difference between these two is simply that kale has gray, firm leaves while turnips have brown, curly ones.

The thing about Swedes and turnips is that they are rather similar in taste and color. It is probably just their color that identifies them from the other varieties of vegetables. However, you would be hard pressed to find anyone who could tell the difference between the rutabaga and the Swede.

Whether you want to enjoy turnips or cabbage, you can find a recipe for your liking at most health food stores or on line. There are many different versions of turnip recipes on the web and in cookbooks. If you have not tried a beetroot recipe before, why not try this beetroot and swede salad that are topped with some sharp cheddar cheese? This nutritious vegetable dish is easy to make and the ingredients can even be found at your local grocery store.

For this dish, you will need: red bell pepper, red potatoes (small), butter, peas, carrots, corn, onions, neeps and spices. Put all of these ingredients in a large stockpot. Cover all of them except the red potatoes. Then, put in half of the amount of butter and brown the swede over it. While it is cooking, use the rest of the butter to cook the other half of the vegetables.

When the swede is almost done, use half of the reserved butter to mix in with the vegetables. You can then add any variety of meat such as bacon, veal or beef to the mixture. Then, just cover the top and let it simmer on low for about 20 minutes. When it is done, just use the remaining ingredients and puree the mixture. The result will be a tasty vegetable soup that you can eat swede tops and no one will know you didn't make it yourself.

For the recipe to work, you will need to make sure you cook the vegetables and meats correctly. If they are undercooked or overcooked, they won't taste right. As long as you give them enough time, they will cook completely. If you are in a hurry, though, just remember to eat swede tops when they are in their original state and you will have a flavorful and wholesome meal that you can feel good about eating.

One of the best ways to use leftover fish or chicken stock is to create a chicken stock recipe via Wikipedia. Here, a number of recipes are listed that you can implement into your everyday meals. If you want to learn how to make a stock that tastes like Sweden, start looking for Swedish chicken stock recipes via Wikipedia.

Mashed potatoes and sweet peas are very common in Sweden. You can make a delicious mixture of these two vegetable toppings in a sauce by boiling them in a few cups of chicken broth or stock. Just keep adding the boiling water while stirring. You can make a variation of this with sweet potato puree, which is also very popular in Sweden. This one can be made with either cut up pieces of sweet potatoes or whole cooked ones.

Making a baked potato dish with a creamy cream sauce and some slices of cured salmon is an old tradition in Sweden. However, potato pancakes is more common, especially in bigger towns. Boiled potatoes are served alongside roasted meat, sausages, mushrooms and leeks. A traditional Christmas dinner in Sweden consists of roast pork over a bed of rice with a sweet cranberry sauce.