I tend to sow my swedes pretty thickly in autumn. Then in the middle of winter it is time to thin them out. You want to give the rest of them enough room so that they can grow thick roots.The beauty of these baby swedes is that you can eat everything. The tiny root and their tops. Wash thoroughly, chop roughly and sauté. (Great with pasta!) Or just throw them in your soup.
Then just before serving, beat some eggs, drop in, divide into bowls and top with parmesan, if so desired.
Ps.: This works equally well with turnips.
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