Microwaved swede

DD made whisky cream sauce to go with our haggis neeps and tatties. Cream, whisky and a dissolved Oxo cube.

I had never heard of this before but I'll definitely be giving it a go soon, after reading this link:
www.foodiequine.co.uk/2015/03/singing-swede-humble-neep-swede-or.html

ps the M&S haggis was palatable too, with a tot of whisky poured on it!

Yes, it worked!!

DH had nearly sliced it in two ready to peel and cut up and I said 'I'll microwave it! (it took 25 minutes)
I put it into a deep dish, scooped out the soft middle with a spoon and mashed it with salt, black pepper and butter. Delicious, a stronger flavour than when it is boiled. Thank you.

Please do, I like bn squash!!

Elegran Just hoping someone knew the answer But I shall experiment myself and report back.

You could try it and see? Perhaps give it a shorter time so that it stayed firm.

Do report back on the result.

Would it work with butternut squash do you think?

I would love to find a way to make butternut squash easier to peel, but without making the insides too soft as I like to slice/chunk and roast it.

I don't see it as a substitute ffinnochio but as another way of cooking celeriac (for those who like it - not me)

I miss swede - mashed with butter and black pepper. Rarely find it here (unless I'm a cow) and I have to disagree Elegran - celeriac is no substitute at all.

Thanks Elegeran
DH looked very doubtful when I told him about this but we are going to try it out tonight.

Raw swede/turnip is even more solid to cut than carrots.

Has anyone tried this yet with celeriac? Someone on the forum was asking earlier about that. They are very similar to swedes so it ought to work.

It is a good idea to use a teatowel to hold it while peeling/cutting. My two small swedes took 20 minutes, side by side in the microwave, the same length as time as a big one would have. I don't know how long one small one would take.

In the comments after a bit on the net about this, someone told how their turnip was incinerated after giving it 20 mins (as per a big swede). I don't think they had noticed that your average turnip is a lot smaller than your average swede.

That sounds a brilliant idea if it is easier to cut.
Sounds like it may be a bit hot to handle when peeling though so do you let it cool then peel and mash and then heat through? Do you just cook it according to the weight or does it take longer since it is whole?

I did it - brilliant - still needed a bit of mashing after 30 mins - but no horrid peeling/slicing. Thank you !!!!!

I did it for lunch yesterday. Watching me peel off the soft skin and cut up the flesh to mash it, Son-in-Law (he with the hands and upper body strength of a young gorilla) commented that it seemed as much work as cutting it up in the first place and cooking it normally.

Not when you have arthritic hands it isn't! Definitely to be recommended. I think the flavour is better too.