The swede is a comparative newcomer to our table. It was developed in Bohemia, possibly in the 17th century, though there are no written records of its development.
Swedes can be purple, white or yellow in colour with white or yellow flesh.
It is a common winter vegetable and is usually used in mash, or in stews and casseroles. Divide the ribs into chops by cutting along the rib bones, and soak overnight in cold water. The twigs should be laid crossways so as make a lattice. Fill with water up to the height of the rack or twigs and place the meat in even layers on top. Bring the water to the boil and steam the meat until it is tender, approximately 2 hours, taking care that the saucepan does not boil dry.