Swede Mash Recipes

MASHED SWEDE

Mashed Swede image

A bowl of smooth creamy, buttery swede mash just shouts comfort food. The classic accompaniment to haggis, 'bashed neeps' are also delicious with casseroles, sausages, or roasts. Lighter than mashed potato, they are also nutritious and delicious. This simple swede (rutabaga) mash recipe will quickly become a new favourite side dish.

Provided by Helen Best-Shaw

Number Of Ingredients 4

Ingredients

1 swede (600-800 g)
2 tbsp butter (30 g)
1 tbsp cream (or milk)
salt and pepper

Steps:

Peel the swede, quarter, and cut into 2"/5cm chunks.
Place the swede in a saucepan, cover with salted water, and bring to the boil. Cook for 15-18 minutes, until soft.
Once cooked, strain the swede in a sieve or colander. Allow to drain for a few minutes so that the swede is dry. This stops the mash becoming watery.
Put the swede back into the saucepan. Add butter and milk or cream. Chop the swede up with a sharp knife (this makes mashing much easier).
Mash the swede. For the smoothest results, use a stick blender or food processor.
Check seasoning, and add pepper and extra salt to taste. Top with a knob of butter and serve.

Nutrition Facts : Calories 85 kcal, Carbohydrate 10 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 13 mg, Sodium 48 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

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