Carrot And Swede Mash Recipes

CARROT AND SWEDE MASH

Carrot and Swede Mash image

A simple but tasty winter side dish. It makes a lovely accompaniment to all sorts of dishes, but is particularly good with a roast dinner, pie or sausages. Use olive oil instead of butter to make it dairy-free or vegan.

Provided by Choclette @ Tin and Thyme

Time 30m

Number Of Ingredients 7

Ingredients

1 small swede (rutabaga) (about 600g (1 lb 5 oz))
500 g carrots
1 bay leaf ((optional))
½ tsp sea salt
25 g salted butter ((or 1 tbsp olive oil for dairy-free))
good fresh grating of nutmeg - about ¼ tsp
good grinding of black pepper - about ⅛ tsp

Steps:

Peel the swede, then chop the flesh into rough cubes - about 1 ½ cm sq.
Scrub the carrots well, then top and tail. No need to peel. Chop into similar sized piece to the swede.
Place in a large lidded pan along with the bay leaf and salt.
Almost, but not quite, cover with water. Bring to the boil with the lid on then simmer for about 15 to 20 minutes until the cubes are cooked, but not mushy. You can test by inserting a knife into a cube of each. If it goes in easily, it's done.
Drain through a colander, reserving the cooking liquid for gravy or soup. Allow to steam dry a little, then return to the pan. Add the butter, nutmeg and pepper and mash to your desired consistency.

Nutrition Facts : Calories 76 kcal, Carbohydrate 12 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 220 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

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