Georgie has revealed how to get the best out of swede (stock image) (Image: Getty)
Tired of the same old week in, week out?
Food writer and freelance developer Georgie may have the solution – using a vegetable you have may have dismissed or overlooked to create a tasty dish. She regularly shares her ideas on and in her latest clip has highlighted swede as the basis for a stunning pasta meal.
“This is my series where I take a vegetable that is in desperate need of a new PR person,” Georgie quipped at the beginning of her video. “Give them a little makeover and make you want to eat them – and today I’ve been hired by the swede.”
She recorded footage of herself peeling and chopping up the root veg – also known as rutabaga – into small cubes and drizzling them with olive oil and a seasoning of salt and pepper. “Sadly swede is so overlooked – I don’t think I have ever seen it as a star of a plate,” she explained.
Georgie placed the swede into a frying pan along with chopped garlic and green beans, before continuing: “It’s my job to change that. It roasts up until buttery and sweet like other vegetables do and its sweetness is really nice paired with something nutty and salty.”
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Georgie then stirred in bucatini [a thick spaghetti-like pasta], salted butter and grated Parmesan over the top of her ingredients, revealing it created a “brown butter pasta sauce” with “loads of sage and garlic”, served with a “nice chunk of mozzarella”.
“It’s so good,” she gushed revealing her finished creation. “And a great way to enjoy the humble swede.” On her , Georgie provides further details, revealing the requires 10 minutes preparation time and a further 40 minutes to cook.
“Love this!” declared one hungry user in response.” BIG fan of swede at this time of the year!! Will be sure to try with sage, thank you.” A second declared: “That looks so good – would never have thought of roasting it!”
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A third person agreed with Georgie, penning: “It really is such a forgotten vegetable. I absolutely love swede but I haven’t had it in YEARS.” Whilst a fourth enthused: “I’ve actually never tried swede, but I’m excited to try it now!”
Georgie states: “I like to get the best out of what is in season. Eating seasonally is not only more affordable and kinder to the planet, but tastes so much better!”