Carrot & Swede Mash
A tasty, lighter alternative to mashed potato, this creamy Carrot and Swede Mash is dairy-free and makes a wonderful side dish to a roast dinner.
Servings: 4 -6 servings
Calories: 132kcal
Ingredients
- 500 g (1 lb) carrots chopped into 1 inch cubes
- 1 medium swede peeled and chopped into 1 inch cubes
- 25 g ( 1 oz) 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 20-25 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.
Notes
Top Tips
- 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.
- Leave the boiled vegetables 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.
- Cut the carrot and swede into the same size chunks so they cook evenly.
- Batch cook double the amount and place half in the freezer for another day.
- Once you have mashed the vegetables with a potato masher, use a stick blender to finish it off and create a super smooth and silky mash.
- Dairy - There are a variety of dairy free spreads available in the supermarkets. I love Flora Buttery. If you don't have any dairy-free spread on hand, you can swap it out for an equal amount of olive oil. If dairy isn't an issue for you, go ahead and use regular butter.
- Herbs & Spices - Instead of using nutmeg, why not try a pinch 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 instead, along with the carrots.
- Roast - Rather than boiling, roast the carrot and swede in the oven with some olive oil for 30-40 minutes @ 200˚C / 180˚Fan / 390˚F for a more intense flavour.
Nutrition
Calories: 132kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 139mg | Potassium: 696mg | Fiber: 6g | Sugar: 10g | Vitamin A: 20885IU | Vitamin C: 32mg | Calcium: 83mg | Iron: 1mg