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
Glamorgan sausage Glamorgan sausage Glamorgan sausage (Welsh: "Selsig Morgannwg") is a traditional Welsh vegetarian sausage for which the main ingredients are cheese (usually Caerphilly), leeks and breadcrumbs. The earliest published mention of the dish is from the 1850s in the book "Wild Wales" by George Borrow, although earlier records in the Glamorgan Archives show a version which contains pork. The modern vegetarian version became popular during the Second World War when meat was harder to come by, and is now mass-produced by at least two companies. Variations include swapping the leeks for onions, as well as different herbs and spices, and various