On Saturday, I decided to cook Alice’s Cider-braised Turnips with Sourdough Crumb (page 228).
The first sign that this was not going to go to plan was a call from Slabs at the supermarket to tell me that there were no turnips.
Um. No turnips. That’s kind of the point of the dish.
They have Swedes. Shall I get those instead?
Well, Alice tells me that the swede (aka rutabaga) can be used in place of turnips. Swede is, so she says, believed to be a hybrid of turnip and cabbage and was probably cultivated in Scandinavia in the 16th century. In fact, a google search led me here and tells me that a swede is a Swedish turnip.
Looks like I’m using swede in the dish then.