Deeply satisfying buttery roasted swede steaks in a tangy and earthy harissa and turmeric marinade. These melt-in-your-mouth steaks will become one of your new favorite swede recipe.

We’ve come a long way since cauliflower steaks were considered the only way of providing vegetarians with a meaty piece of a vegetable. Rutabaga, or Swede, steaks are a great example of that.

The steaks are cooked for 1.5 hours to achieve a delightful buttery texture. To attain this texture, we begin by baking the steaks covered with foil for one hour, followed by 30 minutes of uncovered baking. This method is ideal for roasted swede steaks as it slightly caramelises them.

Sure, this recipe takes almost two hours, but please don’t let that scare you! Once the roasted swede steaks are in the oven, you’re free to do whatever you want. And the best part? These hearty steaks aren’t just for tonight. Leftovers make incredible sandwiches the next day. So, go ahead and indulge in a delicious and easy swede recipe.

Why you’ll love this roasted swede steaks

Budget-friendly: With just five simple ingredients, this recipe is easy on your wallet while still delivering big on flavor.
Versatile leftovers: Roasted swede slices make delicious sandwich fillers or can be diced into salads for a quick next-day meal.
Rich, satisfying texture: The slow roasting brings out a buttery texture that melts in your mouth.
Perfect flavor balance: The natural sweetness of the swede pairs beautifully with the bold, spicy kick of the harissa glaze, creating a well-rounded and delicious dish.

What is a swede and how to cook with it

Swede, also known as ‘rutabaga’ in North America, is a root vegetable with yellow flesh and purple skin. It has a sweet, earthy flavor and is popular in hearty dishes. In Scotland, it’s called neep, while in England and much of the UK, it’s simply known as swede, which is short for “Swedish turnip,” its original name. In some regions of Europe, it may also be known as yellow turnip or Swedish cabbage.

It is usually in season from November to April. They last a long time in the fridge or a basement.

Swede is a great source of fiber, vitamins, minerals, and antioxidants, see more about its nutrition here.

Fresh swede has leaves on top, which are normally discarded because they would rot much quicker than the edible root. When preparing swede for cooking, they are peeled and can be boiled, steamed, mashed, roasted, or braised. Swede are particularly well-suited for hearty winter recipes, such as mashes, stews, and roasts.

What you’ll need to make roasted swede steaks

This is a very simple recipe with few ingredients. You’ll need:

Swede – Medium large heads are the best as large or tiny ones can be hard and stringy. Select a firm and dense swede.
Extra virgin olive oil – Makes it taste delicious and will help the steaks develop a bit of a crust on the steaks.
Harissa spice – Both a harissa paste or powder will work, because it will be mixed with olive oil for the marinade.
Turmeric – Adds a unique slightly earthy and peppery flavor to the marinade.
Sea salt – Enhances the flavors of the marinade and the swede.

Ingredients for making roasted Swede steaks with harrisa.

Step by step instructions

Make the marinade

Preheat the oven to 180 C (350 F).
Make the marinade by mixing the 2 tablespoons olive oil, 1 teaspoon turmeric, 2 tablespoons harissa paste, and 1 teaspoon salt in a small bowl.

Roast the swede steaks

Peel the swede and cut it in 1 cm, or half an inch, thick steaks.

Place the steaks in a few cm deep baking tray. The tray should be deep enough for you to cover it with aluminium foil without touching the steaks.
Brush the marinade onto the steaks from both sides. Roasting it in a marinade with turmeric and harissa will enhance swede’s natural sweetness. These spices contribute tanginess, earthiness, slight spiciness, and bitterness, adding depth and complexity to the flavor.

Swede steaks in baking tray marinated with harissa marinade.

Cover the baking tray with foil and bake for 1 hour.
Uncover the steaks. They should already be soft and there will probably be some liquid in the tray that has acquired from the steam. Roast them for another 30 mins, to layer the textures by adding a bit of a crusty skin around it.

Final touches

Heat up a cast iron pan. Once heated up, add oil or butter, in the pan.
Take the steaks out of the oven and add them to the preheated cast iron pan. Cook until you’ve got a dark brown sear on both sides, to give them a textured finish.
Just before serving brush more harissa on each side. Once plated spoon a desired amount of crispy chili oil over the roasted swede steaks and enjoy!

If you love this recipe, you’ll also enjoy the recipes listed below:

Did you make this recipe? Let us know what you think. Leave us a comment and rate it by clicking the stars below – it really helps us out!

Happy cooking, and thank you for stopping by!