Carrot and Swede Mash

5 from 2 votes

Carrot and swede mash makes a great alternative side dish to mashed potatoes. Creamy & savoury but with touch of natural sweetness, flavoured with thyme and touch of nutmeg, it's so good!

Course Side Dish

Cuisine British, International

Keyword carrot and swede mash

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 142kcal

Author Jo Allison

Equipment

Ingredients

500 g carrots peeled and cut into chunks
500 g swede peeled and cut into chunks similar size to carrots
30 g vegan butter see notes
small bunch of fresh thyme see notes
¼ teaspoon freshly grated nutmeg or cinnamon
salt and pepper to taste
1-2 tablespoon plant based cream optional

Metric - US Customary

Instructions

Start by peeling both carrots and swede and cutting them into chunks. Make sure they're of similar size so that they cook evenly.
Put all the prepared veg into a saucepan and cover with water (just to cover the veg). Add couple of pinches of salt or a scant teaspoon, cover and bring to boil.
Simmer for approx. 20 minutes or until all the veg is fork tender.
Once cooked, drain the veg in a colander.
Next, return veggies to the pan and back onto the hob/stovetop on a low heat for a few seconds giving a pan a little shake to let the veg steam and dry out a bit.
Mash the veg with potato masher or immersion blender. The latter will give you a smoother texture.
Add some fresh thyme leaves and butter and mix them into the mash with a wooden spoon.
Last but not least, grate some nutmeg into the mash and mix it in (remember, less is more with nutmeg). Taste and adjust seasoning with salt and pepper to taste.
Feel free to add some plant cream at this point as well.
Serve and enjoy!

Notes

Nutritional information is approximate, per serving based on 4 servings (without plant cream) and should be treated as a rough guideline only.
Feel free to substitute vegan butter with 2 tablespoon of extra virgin olive oil.
Fresh herbs work best in this mash. Fresh thyme can be substituted with fresh oregano or finely chopped fresh rosemary. For more info regarding ingredients and substitutes see - Ingredients and substitutes.
See - Variations for ideas on how to vary the recipe.
Store in the fridge for up to 3 days.
Freezer friendly.

TIPS:

Salt cooking water to impart some initial flavour into your veg. I like to add a scant teaspoon of salt to cooking water and then adjust seasoning if needed once veggies have been mashed.

Immersion blender will give your mash smoother texture if that's what you're after (so will potato ricer). Use regular potato masher to achieve lumpier mash.

When cooking the veg ensure you drain and dry it thoroughly to avoid watery mash. I like to put drained veg back in a pan and dry it out on the hob/stovetop for a few seconds, giving a pan a little shake and letting the steam out.

Nutrition