How Long Does Swede Last in the Fridge?

If you’re wondering how long swede keeps in the fridge, look no further. This root vegetable is an excellent alternative to potatoes and is resistant to clubroot. Here are a few useful tips to help you keep it fresh. Read on to discover the best ways to store swede! Also, find out how to prepare and cook the best swede dishes. Then you’ll have no problem preparing delicious, nutritious meals with this versatile root vegetable.

Swede, What is it?

The swede, a member of the cabbage family, and turnip have very different appearances but are sometimes confused with one another. Additionally, it goes by the names yellow turnip, Swedish turnip, Russian turnip, and rutabaga in America.

Swede, also known as neeps in Scotland, is the traditional side dish for haggis on Burns Night. Swede has a rounded form, purple-green skin, yellowish-orange flesh, and a sweet, earthy flavor. If overcooked, it rapidly disintegrates; therefore, always adhere to cooking timings.

How Long does Swede Last in the Fridge?

Yes, cooked swede can be frozen. Swede freezes and reheats quite well in any form, including cooked chunks, slices, mashed, or as an ingredient in another meal like a pasty or stew. After cooking, let the roasted swede cool fully before storing it. After that, it can be kept in the refrigerator for up to three days. Keep in the refrigerator in a dry location. If stored in this manner, swede should generally remain fresh for 1-2 weeks.

A swede can remain uncooked for up to six months in the refrigerator. Swede can also be preserved successfully in a cool, dark cabinet or cellar.

How to Freeze Swede?

There are a few things to perform before freezing swede to guarantee the finest outcomes.  Before attempting to freeze the swede, whether on its own, in bits, mashed, or as a component of another recipe, make sure it has cooled.

Swede chunks or mashed pieces should be placed in an airtight container like a ziplock bag or Tupperware tub. Covering the swede in cling film or tin foil can even freeze it.

Swede will stay in the freezer for up to twelve months, but this period may be shortened if used in another dish. Label and date the swede with the day it was cooked and when it needs to be used up (for example, pasties should only be frozen for six months).

Reference: Growth temperature affects sensory quality and contents of glucosinolates, vitamin C, and sugars in swede roots (Brassica napus L. ssp. rapifera Metzg.)

How to Reheat Cooked Swede After Freezing?

You may reheat the swede in the oven, on the stovetop, or in the microwave. The optimum situation for reheating the swede is to remove it from the freezer the day before and let it defrost in the refrigerator overnight. However, you can reheat it from frozen if you give it more time to cook.

The way the swede was initially prepared would determine how I would reheat it. I would reheat swede mash for two to three minutes at full power in the microwave.

Mash can become a little watery after being frozen, but I’ve found that zapping it in the microwave will help some of the water evaporate. You could also discover that you need to add more salt or butter.

I would roast swedes in the oven at gas mark 5 for 20 to 30 minutes, covering with foil if they appeared to be on the verge of burning.

Regardless of how you decide to reheat your swede, stir or turn it frequently and ensure the temperature reaches 80 degrees Celsius.

What are the Substitutes for Swede in a Recipe?


Turnips are a somewhat bitter vegetable with a strong flavor. The rutabaga, a hybrid between a turnip and a cabbage, is a close relative of these two plants. Their white, crisp texture and strong, bitter flavor character are comparable. We’d place them at the top of this list as they make a great rutabaga alternative.

Rutabagas grow larger, but turnips typically have a stronger flavor and less sweetness. Choosing a young turnip that hasn’t had a chance to mature is also crucial. The tastes in your food will be overpowered by the older ones, which get woody and especially bitter.

If you’re interested in learning more, read our post on the flavor of turnips, which we’ve written in-depth previously.

Broccoli Stems

When trying to replace rutabaga, broccoli stems are probably not the first vegetable that comes to mind. Though cooked, they have a mild, sweet flavor and resemble rutabaga. The majority of homes use the florets and throw away the stem.

The bottom of the stalk must be removed to use the stems because it is harsh and woody. Before cooking, the skin should be removed because it is unpleasant to consume. Broccoli stems can be added to stir-fries, salads, and frittatas, or they can even be blanched for a short period and then dipped into tzatziki or another favorite dip.

Compared to rutabaga, broccoli stems have a softer, sweeter flavor. Use the stems in the same proportions as the rutabaga, just as you would with all the other ingredients on this list.


A member of the cabbage family, kohlrabi tastes like rutabaga and is sweet and spicy. Salads, casseroles, and soups can all benefit from their use. The ideal plant component to utilize in place of rutabaga is the bulb.

When compared to rutabaga, the bulb has a milder, sweeter flavor. Visit our kohlrabi article to learn more about this less well-known vegetable.

How can You Tell if a Rutabaga is Bad?

Swede, like many other vegetables, degrades with time and bad storage. Many methods determine whether turnips are still edible or need to be thrown away. Here are several clear indicators that a turnip has gone bad:


They are incorrect if they have a moldy appearance when those swedes start to change, notably in turnip discoloration (not looking as fresh as they formerly did). Throw them away if the color changes and degrades from its original state.

Off Odor

Check the aroma; they should not be eaten with an unpleasant or offensive scent. If they smell different from the typical fresh scent, throw them away. Turnips with a bad smell should be thrown out right away.

When it Start to Become Stringy

Touch, grasp, and feel this lovely vegetable. If the texture is no longer firm at a grip or if they become too damp, discard them. It is a bad turnip when a turnip has a stringy and spongy texture. Change them for new ones from the grocery store or farmer’s market.

If Swede is Left in the Freezer, Fridge, Or on the Counter for Too Long

Swede that has been boiled, baked, roasted, or sliced into salads for an extended period should not be left in the refrigerator, freezer, or on the counter. After spending too much time in the refrigerator, freezer, or counter, toss them if any of the signs above appear. They should be discarded since they are polluted. Poor turnips should never be consumed for health and safety reasons. This is because their nutritional content has decreased, which may induce allergies and frequent trips to the hospital.

How to Make Rutabaga at Home?

If you enjoy rutabaga, try this recipe for rutabaga with cheese sauce. Due to the vegetable’s firmness, cooking does take a little while. The few ingredients needed for this recipe are gently seasoned.

Although cheddar cheese would also work well, this recipe asks for Monterey Jack. Try this recipe for rutabaga with cheese sauce the next time you want to dress up your veggie dish; it’s delicious.

Recipe for Rutabaga with Cheese Sauce

  • Ten minutes to prepare
  • 20 minutes for cooking
  • Thirty minutes in total
  • Four servings


  • One rutabaga, sliced into fries-sized pieces about 1/ 2 inch thick.
  • One little sweet onion (sliced)
  • Two celery stalks (thinly sliced)
  • Monterey jack cheese, shredded, in a cup
  • Pepper, 1/8 teaspoon
  • One salt shaker
  • 1.25 cups of water (divided)
  • cornstarch, two tablespoons
  • Paprika for decoration (optional)


  1. Vegetable preparation should follow the ingredient list.
  2. The vegetables should be put in a medium pot. Add 1 cup of water along with the salt and pepper. The mixture should be brought to a boil, then simmered with the lid on for the duration of the cooking process. (20 minutes or so) Vegetables should be drained, with liquid saved.
  3. Drain the vegetables, conserving the liquid (approximately 20 minutes).
  4. Mix 1/ 4 cup water and cornstarch in a small glass until smooth. Bring the saved vegetable sauce to a boil in a small saucepan. Add the cornstarch mixture; simmer and stir until thickened. Finally, toss in the cheese until it melts.
  5. Put sauce over the vegetables and top with paprika.


Swede is a versatile vegetable. Stored raw, it can last for up to ten days. Swede cooked in a slow-cooking method will keep for three to four days before you have to toss it. If you are short on time, you can freeze any leftover cooked swede. Swede is also easy to defrost once frozen. To reheat, defrost it overnight in the fridge or microwave it. Once defrosted, it’s ready for cooking.

Swede can be stored for up to six months if properly stored. It can be kept in the refrigerator raw, cooked, or mashed. It can also be frozen whole and can be used in stews. Swede is a versatile vegetable that freezes well. Pumpkins can store for four months in the refrigerator. Swede is a versatile ingredient and can be frozen, uncooked, cooked, or mashed.