Swede

Angelloubjr33 said:

as a type 2 diabetic can we have swede

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We can have anything we like in reality, but your meter will tell you if it a food your body can cope with.
I believe swede is low carb, about 5g carb per 100g.

Of all my low carb substitutes for the "bulk" part of meals; potatoes, rice pasta etc. swede has been the most successful. Make swede mash instead of potato mash, cut swede into 2cm cubes and boil in salted water for about 30 mins until soft (ish) drain well, mash with plenty of butter and black pepper. Delicious with just a hint of my nemesis the cornish pasty. Or cut into thin chips, drizzle with olive oil, dust with paprika or cumin or just salt and pepper and roast in a single layer at about 190deg for 40mins until starting to get a bit burnt. Not as crisp as potato chips but very tasty.

Completely beside the point but did you know the swede is a cross between the cabbage and the turnip and the leaves are edible.

Recent ones from Tesco have had no taste. Used to love swede and paprika mash but not current ones taste..

In Australia it's called Rutabaga in the bigger fruit and veggie sections of the major stores.

Tipetoo said:

In Australia it's called Rutabaga in the bigger fruit and veggie sections of the major stores.

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Here as well.
Beets, turnips, kohlrabi, and even Brussels you can eat the leaves. Chop them fine and add into a salad or little steam with seasonings and butter.