Rutabaga be augmented with black pepper. Onions are never used. Regionally, neeps are a common ingredient in soups and stews. In England, swede is boiled together with carrots and served either mashed or pureed with butter and ground pepper. The flavored cooking water is often retained for soup, or as an addition to gravy. Swede is an essential vegetable component of the traditional Welsh lamb broth called cawl and Irish stew as eaten in England. Swede is also a component of the popular condiment Branston Pickle. The swede is also one of the four traditional ingredients of the pasty originating in
Carrot pudding Carrot pudding Carrot pudding is a dish traditional to a wide range of cultures around the world. It can be served either as a savoury pudding (as an accompaniment to a regular meal) or as a sweet dessert. In "The Oxford Companion to Food", writer Alan Davidson believes that carrots were used in Europe to make sweet cakes. These were a predecessor to the carrot cake. Because sweeteners were rationed during the Second World War, carrot pudding was seen as an alternative in the UK. Later on, carrot cake was seen as a 'health food'. There is a sweet dessert