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Swede mash instead of mashed potatoes.

R

Rosie9876

Well-Known Member
I am hankering after mashed potatoes. NOT recommended on a low carb regime, I know. So I'm trying out buttery mashed swede. It'll be a first. Conflicting indications - high GI but low glycaemic load. And maybe not so smart in the heat of summer, but thinking of freezing portions.

Will it work? Will I like it? Who knows? Has anyone tried it?
 
I use it. Adding cheese or cream or cream cheese makes it richer, and I like adding quite a bit of pepper, salt and even nutmeg or onion or garlic to spice it up a bit.
It freezes well.
Basically just do it to your taste. Don't add too much water. Sometimes I just mash down roasted swede
 
Rosie9876 said:
I am hankering after mashed potatoes. NOT recommended on a low carb regime, I know. So I'm trying out buttery mashed swede. It'll be a first. Conflicting indications - high GI but low glycaemic load. And maybe not so smart in the heat of summer, but thinking of freezing portions.

Will it work? Will I like it? Who knows? Has anyone tried it?
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Use it all the time. It's relatively low in carb for a root veg and of course there's a BG rise after eating, it's carb after all, but for me it's not so bad. Try it and test to see what happens. I don't find GI any use at all for predictions.

Lidl do a prepped version (not at this time of year, I think) which is more than OK, inexpensive and will freeze. It's not mashed potato but does go some way towards it, particularly if you add onions or scallions. It also works as a topping for a fish pie with some cheese.
 
Botanically swede is a swollen stem rather than a root - so it is not in the same league as true roots when it comes to carbs. I eat it after boiling in a pressure cooker. A lot of the flavour will be lost in the water, but that is a good thing. I mash it and keep it in the fridge, covered over and it makes good bubble and squeak or a cheesy bake.
 
As a child I ate a lot of swedes. We grew them for the cattle as a winter treat. I love them. I bake mine and then mash them. Salt and pepper with a little bit of butter.
 
My mum enjoys mashed swede but I dislike it as much as ordinary mashed potato.

My mother-in-law mashes swede and carrot together which improves the flavour but also makes it too sweet to replace potato except as a side veg, it would taste weird on a pie or with sausages in gravy.
 
Amazing. I prepared the swede dish by boiling then mashing and adding butter, seasoning and grated cheese. I had a rather large portion, and expected my blood glucose to spike after eating this carb. But it hardly did. I can't explain it.
 
Rosie9876 said:
Amazing. I prepared the swede dish by boiling then mashing and adding butter, seasoning and grated cheese. I had a rather large portion, and expected my blood glucose to spike after eating this carb. But it hardly did. I can't explain it.
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Swede is low carb - about 6 percent, so even I can cope with it and my tolerance is low.
I can't see why it would be thought unsuitable or likely to cause spikes.
One swede usually lasts me two or three days, and will be part of my way of eating just as for the last eight years.
 
Rosie9876 said:
Amazing. I prepared the swede dish by boiling then mashing and adding butter, seasoning and grated cheese. I had a rather large portion, and expected my blood glucose to spike after eating this carb. But it hardly did. I can't explain it.
Click to expand...
There's not a lot of carb in it. For a bulk veg, it's low. However, the estimates of how much carb there actually is (if you google) vary widely (from 2g something to 9g per 100g), and sources claim that cooked swede has fewer carbs than raw swede. Raw swede is not often eaten in this house.

I like swede with bacon and will fry the cooked mashed swede in the bacon fat. Swede and guanciale with Polish sausage is superb.
 
KennyA said:
Raw swede is not often eaten in this house.
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Nor ours since our last hamster died and the next door neighbours with rabbits moved away, we used to give them lots of veg scraps.
KennyA said:
I like swede with bacon and will fry the cooked mashed swede in the bacon fat. Swede and guanciale with Polish sausage is superb.
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Never thought of swede and bacon. If someone gives us half a swede (recently widowed mother in law gave us half a cauliflower so it might happen!) I'll give it a try. I love bacon with sprouts, actually bacon with anything lol.

Still waiting to try guanciale. Lidl keep putting it on their website for Italian week but our two nearest branches haven't had it either of the two times they've done it this year. I understand it's the authentic pork product to use in a carbonara? (Never had it as the only "authentic" carbonara I've had was cooked by a vegetarian friend using grated courgette).
 
debs248 said:
Nor ours since our last hamster died and the next door neighbours with rabbits moved away, we used to give them lots of veg scraps.

Never thought of swede and bacon. If someone gives us half a swede (recently widowed mother in law gave us half a cauliflower so it might happen!) I'll give it a try. I love bacon with sprouts, actually bacon with anything lol.

Still waiting to try guanciale. Lidl keep putting it on their website for Italian week but our two nearest branches haven't had it either of the two times they've done it this year. I understand it's the authentic pork product to use in a carbonara? (Never had it as the only "authentic" carbonara I've had was cooked by a vegetarian friend using grated courgette).
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Swede and bacon is possibly an Irish thing.

I have a supply of guanciale from a Lidl Italian week. I bought everything they had - it will keep - and I use it constantly. Basically a huge chunk of bacon fat.
 
KennyA said:
Swede and bacon is possibly an Irish thing.
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Very likely. I have no contact with any Irish relatives who have actually lived in Ireland so it hadn't crossed my radar.
KennyA said:
I have a supply of guanciale from a Lidl Italian week. I bought everything they had - it will keep - and I use it constantly. Basically a huge chunk of bacon fat.
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Sounds like my kind of pork product, I am like Jack Spratt's wife. I've just done a Google and Ocado have diced guanciale, it won't keep long but at least I can try it one day.

Erm to get back on topic, I very much expect that Ocado sell swedes too :p
 
KennyA said:
There's not a lot of carb in it. For a bulk veg, it's low. However, the estimates of how much carb there actually is (if you google) vary widely (from 2g something to 9g per 100g), and sources claim that cooked swede has fewer carbs than raw swede. Raw swede is not often eaten in this house.

I like swede with bacon and will fry the cooked mashed swede in the bacon fat. Swede and guanciale with Polish sausage is superb.
Click to expand...
swede, mashed, mixed with egg and any leftover veges from the fridge, then cooked as bubble and squeak, is called bubble and squeal here, most often when served with bacon
 
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