I’ve always been confused about the difference between a swede and a turnip. For the first few years I lived in Switzerland, I never saw either, and thought they must feed them to the pigs or something.
Then, my eldest started Kindergarten and I was introduced to the Räbeliechtliumzug (literally translated: turnip light procession). Every November, kids (or their parents) carve out the turnips innards and place a tea light candle inside. You can also get really creative and carve pictures on the outside of your turnip. Then when it’s dark (and very cold) the kids parade around the streets with their turnip lanterns, singing songs about their Räbeliechtli.
The point of all this is that in November, there is suddenly a glut of turnips in the supermarket and about the same time, swedes (gelbe Räben) also make an appearance. How I ever missed them before, I don’t know.
This recipe is my first from Delia Smith’s Complete Cookery Course and is a comforting mash of swede, butter and bacon. Does it get any better?