Jo asked what to do with swede, and The Phantom suggested boiling it and mashing it, possibly with carrots but certainly with lots of butter and pepper. Add haggis and whisky, and you have a supper for tonight, Burns Night. "I conclude that otherwise swede is a vegetable to be avoided," Jane Grigson says.
Alastair Little and Richard Whittington in Keep It Simple -- a book that little more than 10 years ago was the essential tool for a fashionable dinner party, but that is now out of print -- give a recipe for turnip, swede and carrot puree. You boil equal quantities of the vegetables with a chopped onion, and blitz them with butter, cream, nutmeg, salt and pepper. I should prefer to cook them in just a little water with some butter in a covered pan, checking regularly to see that they do not dry out -- the carrots particularly retain their colour and sweetness that way.
At the weekend, Nigel Slater recommended placing some paper over the vegetables that were sweating for a soup (scroll down for the soup recipe). I tried it yesterday. It seemed to me that the water evaporated just as quickly as it would have done with only the covering of the lid; but that perhaps the vegetables softened more efficiently. I shall need to experiment further.