<<Disclaimer: Verify this information before applying it to your situation.>> Hi to all, Thank you to all who responded to my question below..........followed by a summary. "I am gluten intolerant along with many other foods and therefore need to vary my diet quite a bit. I was wondering if any of you could tell me what kind of vegetables chokos and swedes are? Where might I find them in the US? And especially how to cook and enjoy them." Pat in USA *************************************************** *************************************************** Swedes are the old-fashioned (and Australian) name for parsnips. Chokos are chayote squash. If you can't find them at the market, he said you can use zucchini instead. *************************************************************** Swedes - I don't know where to buy them in the US, but they are a turnip like vegetable. Cut off the top and peel. They are great to add to a vegetable soup, because they have quite a strong flavour, or to a baked dinner. ******************************************************************* Swedes are rutabagas. Never heard of chokos. *************************************************************** A swede is a rutabaga ******************************************************************* I don't know where you can get them in the USA but they are also known as chayotes and another name is christophenes. *********************************************************************** Swede is another name for rutabaga--maybe you've heard of them? They are related to turnips, but milder tasting, larger and with a light yellow flesh. They are usually sold with a thick layer of wax to keep them fresh inside (you have to cut off the skin and wax before cooking!). Personally, I prefer to buy them from organic markets, where you can find them smaller, smoother and unwaxed, at least here in New York, where I live. You can stew them in water, mash them into a puree, roast in the oven, or cook in soups. You don't say what part of the country you live in, but I would imagine you would find them anywhere, near the turnips, parsnips, and other wintery root vegetables. Choko is another name for what I usually call chayote. It has a lot of other names, including christophene, chocho, and mirliton. It's used especially in the West Indies, Mexico and Central America. You should be able to find it wherever immigrants from these areas shop (here in Brooklyn, I find them all over!) I understand you can also get them sometimes in Chinese or Indian markets. Chayotes are related to squashes and pumpkins, but in a different genus (in case you're on a rotation diet). They look kind of like light green pears. I usually find them in stores each inside its own little unsealed plastic bag, but maybe they come differently where you live. The taste is mild, a bit like zucchini, or cooked cucumber, but it holds its consistency better under long cooking. They can't be eaten raw. You can peel them and cut them up, then steam or boil them about 20 min. I've read that Latin Americans like to stuff them (like peppers), but I've never tried it. *********************************************************************** Swedes are another name for turnips, that should be available just about anywhere. My boss grew up in Scotland, ate them "too often", and assures me that they are everyday turnips. ********************************************************************* I found these definitions in The Cook's Thesaurus, at http://www.foodsubs.com/ Briefly, the choko is called a chayote or mirliton, among many other names, and the Swede is the rutabaga or yellow turnip. For recipes, go to your favorite cookbook, now that you know what you have, or go online to the best all-around site, IMHO, which is http://godzilla.EECS.Berkeley.EDU/recipes/ (Southern recipes would have lots for both these items. Northern European recipes, from Great Britain to Russia, Poland, etc., would have lots for the Swede; while Mexican, other Latin American, or American Southwestern would have lots for the choko. Try under their various local names to find the recipes you want.) chayote = cho-cho = chocho = christophene = christophine = chuchu mango squash = mirliton (in theSouth) = pear squash vegetable pear = sousous = choko = custard marrow = pepinella = xuxu Pronunciation: chi-YOH-tay or chi-YOH-tee Notes: This winter squash looks like a wrinkled, pale green pear. Use it like a summer squash, only allow a longer cooking time. Peel it if the skin is tough. The large seed is edible and tasty. Substitutes: zucchini (stonger flavor, cooks more quickly) OR other summer squash OR carrots OR bell peppers (for stuffing) Notes: For more information, see the Wegman's Food Market's page on Chayote. rutabaga = Swede turnip = Swede = yellow turnip Substitutes: turnip (smaller, not as sweet; takes less time to cook) OR black radish (more pungent) OR celeriac Notes: For more information, see the Wegman's Food Market's page on Rutabagas.