Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

I want to make a British-style pickle relish at home. I think the best recipes involve swede (rutabaga in the US), because it gives texture and flavour, but isn't overpowering. Unforunately, I can't get swedes where I live.

What would make a good substitute?

share|improve this question
2  
Since I just had to look this up myself, the vegetable is known as Rutabaga in the US, and is sometimes sold under the name "Wax Turnip." –  Martha F. Mar 5 '11 at 18:35
    
I guess it's kind of an obvious suggestion, but... Have you tried kohlrabi? –  Shog9 Mar 6 '11 at 0:05
add comment

4 Answers

up vote 4 down vote accepted

I am a big fan of swedes/rutabagas. When I can't get them I use turnips, beets, daikon radishes. Carrots/parsnips add some interesting flavor as well.

A couple other vegetables that are crunchy and nice-flavored but more exotic are celery root or jicama.

share|improve this answer
    
Ooh, jicama, how did I forget that? +1 just for that! –  daniel Mar 7 '11 at 3:49
add comment

Anything crunchy should work fine. Radish, daikon (yes I know it's a kind of radish), carrot, fennel...

share|improve this answer
    
Wouldn't radishes give too much of the astringent/hars flavour to the finished pickle relish? I'll give carrots a try next time. –  Carmi Mar 5 '11 at 19:27
1  
Pickled radishes are extremely mellow in comparison to their raw form. Daikon particularly. –  daniel Mar 5 '11 at 19:32
    
@Carmi, aren't carrots already in the recipe? I'm assuming that by "British-style pickle" you mean something similar to Branston pickle, and that does contain carrots in addition to swede. –  Peter Taylor Mar 6 '11 at 9:14
    
@Peter Taylor: The recipe I have has onions, swedes, apples raisins and vinegar, as well as sugar and the spices. Branston pickle is what I'm aiming for. As I said above, I'll be giving carrots a try next time I make a batch. –  Carmi Mar 6 '11 at 11:08
add comment

water chestnuts might do the trick for crunch.

share|improve this answer
add comment

Could you use a turnip (or several)? My understanding is that this is the "closest" vegetable to the rutabaga.

share|improve this answer
add comment

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.