A tasty, simple alternative to mashed potato, this creamy carrot and swede mash is dairy free and makes a wonderful side dish to a roast dinner.
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This swede and carrot mash is a great side dish for your Sunday roast or weeknight family meal. Dairy free spread is used to make the mash deliciously buttery and a hint of nutmeg is added to give it a little kick!
If you are trying to get more vegetables into the kids (or yourself!) this is a great way to do it. Children love the sweet flavour of carrots even if they tell you they don’t like eating them, so disguising them with the swede in this mash is perfect.
It is also a great low-carb alternative to standard mash potato. Why not make my Chicken, Bacon & Mushroom Pie With Potato Topping and swap the regular mash for some nourishing carrot and swede mash instead!
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❓ Swede V’s Turnip - What’s The Difference?
A lot of people think that a swede and a turnip are the same, although they come from the same family they are different!
Swede was originally called the “Swedish Turnip” as this is where it came from. The name was then shortened to “swede”.
Swedes tend to be bigger than turnips with a tougher outer skin and are usually purple or yellowy in colour, whilst the skin of a turnip is normally whiter and they are a smaller ball like shape.
In the US a swede is known as a Rutabaga!
🍅 Ingredients
- Carrots - Carrots are a really versatile and affordable vegetable, packed full of vitamin A. They are a staple food in most households and are what gives the mash that gorgeous orange tone.
- Swede - A highly under rated and under used vegetable. Try and find a medium sized swede around 600g, but don’t worry if it’s not exact as this won’t affect the recipe.
- Dairy Free Butter - I always use Flora Plant Butter, but any dairy free spread will work.
- Nutmeg - I have used ground nutmeg for ease, but you can also grate a little fresh nutmeg into the mash. Go easy though as fresh nutmeg has a much stronger flavour so you may only need half the amount.
- Salt & Pepper - Season to taste. If you are cooking for small children skip this and just season your own when eating.
Scroll to the recipe card for quantities.
✋ Be sure to double check all packaging for allergens. ✋
✏️ Instructions
Peel the swede (see top tips below) and chop into 1 inch cubes. You will need a sharp knife for this as swede is notoriously tough when raw.
You can either peel the carrots or just give the skin a good scrub, as this is where most of the nutrients are. Chop into 1 inch cubes also.
Boil the vegetables in a saucepan for around 20 minutes. You don’t want the veg to be too soft just tender, as this can cause the mash to be watery, so keep checking by pricking a fork into the carrots and swede.
When tender, drain into a colander and leave to air dry. This is important, don’t skip this step!
Add the dairy free butter and nutmeg to the saucepan along with the vegetables and mash with a potato masher until most of the lumps are removed.
To make the mash extra smooth, use a stick blender and blend until smooth.
You will not achieve a smooth mash without a blender due to the coarse nature of the swede, but feel free to just use a potato masher if you prefer a more rustic texture.
TOP TIP! Swedes have a tough outer skin, so make sure you have a sturdy vegetable peeler which will make peeling much easier. Chop the bottom off one end of the swede with a sharp knife to make it easier to rest the swede on a chopping board whilst peeling.
TOP TIP! Leave the boiled veg to air dry, this lets a lot of the steam and water evaporate meaning you won’t get a wet watery mash. To speed this process up, you can tip the veg back into a saucepan without water and heat a little, stirring all the time, just be careful to keep stirring or they may burn.
⚡ Substitutions & Variations
- Dairy - If you don’t have any dairy free spread, you can substitute it for some olive oil. If dairy isn’t a problem for you just use standard butter.
- Herbs & Spices - Instead of the nutmeg why not try a dash of cinnamon or curry powder for something a little different? A tablespoon of chopped fresh coriander also works really nicely.
- Potatoes - If you aren’t able to get hold of any swede, just use 500g of standard or sweet potatoes along with the carrots.
🔪 Equipment
🥡 Storage
Leftovers
If you have leftovers they will keep in the fridge in an airtight container for up to 4 days.
Re-heating
Re-heat in the microwave in a microwave proof container with a loosely fitting lid for around 4-5 minutes, stirring after each minute, until piping hot.
Freezing
Freeze in a freezer proof container for up to 3 months. Defrost in the fridge overnight and re-heat as above.
You may need to drain some of the water that has accumulated while defrosting before re-heating.
🍴 Serving Suggestions
Serve the mash as a side dish along with my Slow Cooker Roast Potatoes, Braised Red Wine Cabbage, Gluten Free Cauliflower Cheese & Pan Fried Brussel Sprouts with your Sunday roast or Christmas dinner.
Use instead of a potato topping in a shepherds pie or this Chicken & Bacon Potato Topped Pie.
It’s also delicious served alongside a traybake like this Sticky Sausage or Lemon & Garlic Chicken traybake.
💬 Recipe FAQ
It could be that you have boiled the vegetables for too long. They need to be just tender and not soft. Check them by pricking a fork into the vegetables. Also make sure you let them air dry to give the steam and water time to evaporate.
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Carrot & Swede Mash (Dairy Free)
Ingredients
- 500 g carrots chopped into 1 inch cubes
- 1 medium swede peeled and chopped into 1 inch cubes
- 25 g dairy free butter
- ¼ teaspoon nutmeg
- salt and pepper to taste
Instructions
- Peel the swede and chop into 1 inch cubes.
- You can either peel the carrots or just give the skin a good scrub. Chop into 1 inch cubes also.
- Boil the vegetables in a saucepan for around 20 minutes. You don’t want the veg to be too soft, just tender, as this can cause the mash to be watery, so keep checking by pricking a fork into the carrots and swede.
- When tender, drain into a colander and leave to air dry.
- Add the dairy free butter and nutmeg to the saucepan along with the vegetables and mash with a potato masher until most of the lumps are removed.
- To make the mash extra smooth, use a stick blender and blend until smooth.
Let me know what you think of this recipe!