If you are stuck in a rut with your side dishes, then swap mashed potatoes for this delicious carrot and swede (or rutabaga) mash recipe for a glorious, golden, flavour-packed mash with fewer carbs and a healthy dose of extra veg.
Carrot and swede mash
Come autumn and winter, I love root vegetables. Roast them, make soup or mash them, they are all delicious. My weekly grocery order fills up with as much variety as I can find, ready to make warming, earthy, sustaining meals.
See also
- For a subtle and sophisticated side, try mashed celeriac
- Mashed butternut squash, a lovely, light alternative to potatoes
- Soup is one of the best ways to enjoy your roots, and this carrot and parsnip soup is always a winner.
Eating seasonally with locally grown produce means fewer food miles and is better for your wallet. In the colder months, that means roots and brassicas, and nutrient-dense root vegetables are among the cheapest foods available.
That has sometimes led to their being seen as duller than other foods, but this really couldn’t be more wrong. Root vegetable mash is not only delicious but a great way to get more vegetables into your diet. It is just as good as potato mash, if not better, with more flavour.
Unlike potatoes, however, this carrot and swede mash counts towards your 5 a day. It’s lower in carbohydrates and gratifyingly full of beta-carotene, vitamin C and health-giving minerals to boost your resistance to winter chills.
These days, I probably make more root veggie mash than potato mash, and I certainly do not miss the potatoes! You do need to handle your roots right, but you need a few tricks for best results. Read on for all my favourite hints and tips for the most flavoursome, buttery smooth mash you’ve ever tasted.
Why make carrot and swede mash
- an easy, economical side dish to liven up everyday meals
- flexible recipe with variable proportions to work with what’s on the vegetable rack
- perfect for batch cooking, as it freezes and reheats well
- ideal for soaking up the juices of your favourite stews and casseroles
Carrot and swede mash ingredients
- Carrots – about three large carrots
- Swede (rutabaga) – about half a swede
- Butter – a generous knob of butter
- Black pepper and salt – Just like classic bashed neeps, this carrot and swede mash benefits from a generous grinding of pepper.
- Sugar (optional, not shown) – Yes, I know it’s supposed to be lower carb but just a little touch of sugar is delicious in this carrot and swede mash recipe. Leave it out if you prefer, depending on how sweet your carrots are.
Swedish turnips
The Swedish turnip is abbreviated to swede in England and neep (or nip) in Scotland. In North America, the term rutabaga comes from a Swedish dialect term, rotabagge, while the more formal Swedish name is kålrot (kale root – swedes are brassicas).
Whether you call it rutabaga, swede or neep, this mash recipe uses the big root vegetable with yellow flesh rather than small white turnips.
How to make carrot and swede mash – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this carrot and swede mash recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Peel and cut the vegetables into about 1” chunks. I like a big heavy knife to cut the swede. If you are struggling to cut it, cover the back of the knife with a folded tea towel, because this allows you to put more pressure on it.
I find a good quality “Y” vegetable peeler makes things easier too.
Step Two – Put the vegetables in a good heavy pot (this will retain the heat while you mash the mash later). Just cover with water.
Step Three – Cover and simmer for about 20 minutes until the vegetables are soft and yielding when you insert a knife. The swede will soften before the carrot, so check that the carrot is properly done.
Step Four – Drain the cooked swede and carrot. Give a good shake and allow to steam dry in the sieve for a minute.
Step Five – Shake out any drops of water from the (still hot) pan and return the cooked vegetables. Give it all a good chop against the side of the pot with a knife, so that carrot and swede will mash more easily.
Step Six – Add the butter (reserving a little) together with the pepper and salt.
Step Seven – Now mash your vegetables. You can use a regular potato masher for this BUT unlike potato mash, you can use a stick blender without turning your mash gluey and sticky.
Although I didn’t take a photo, this is my preferred method. I find it quicker and easier, and it makes the most amazing velvet-smooth mash.
When you are happy with the texture, check the seasoning and stir in the sugar if you want to use some. Transfer to a serving bowl, fluff up with a fork and add a knob of butter on the top. Finish with extra pepper and salt, and garnish with a little parsley.
Serving suggestion
Serve as a side where you would usually use regular mash. It’s great with any grave dish or casserole, so try it with my sausage casserole or slow cooker sausage casserole. It is also delicious as a more luxurious topping for shepherd/cottage pie.
Depending on what else you are serving, a pinch of paprika or chilli flake can make an attractive garnish.
A smooth mash is a great way to entice children to eat their vegetables. Make it into a ‘nest’ to hold the rest of the dinner.
Variations
- Carrot and turnip mash – just swap the swede for turnip
- Sweet potato and carrot mash – just swap the swede for sweet potato
- Cheesy carrot and swede mash – stir through some grated cheddar, add a handful of chopped green herbs and stir though
Storage
Fridge – Keeps for three days in the fridge in an airtight container. I find that takeaway containers are ideal.
Freezer – Pack the cold mash into sealable containers and freeze for up to three months. Defrost.
Reheat in the microwave.
Hints and tips
- For the best mash, make sure that the vegetables are properly cooked and soft (but not overcooked) before you mash. Mashing is not a substitute for cooking time.
- Unlike potato mash, there no need to add milk or other liquid, as this will make your carrot and swede mash watery.
- To avoid watery mash, shake the vegetables well when draining and allow to steam dry properly. The drier, the better.
FAQs
No, clapshot is an Orcadian name for a dish of mashed potatoes and swede.
Yes, it keeps well in the fridge.
It’s your overall diet that counts and it depends on what you are trying to achieve, but this carrot and swede mash is richer in nutrients and lower in carbohydrates.
More swede (rutabaga) recipes
- roast swede – easy and full of flavour
- roast swede soup – velvety smooth root vegetable soup with swede in the starring role
- swede chips – delicious swede fries with a stick mustard coating
Carrot and Swede Mash
Ingredients
- 350 g carrot
- 350 g swede
- 40 g butter
- black pepper and salt (to taste)
Optional
- 2 tsp sugar
- parsley leaves to garnish
Instructions
- Peel and cut the vegetables into about 1” chunks. Use a sharp, heavy knife for this.350 g carrot, 350 g swede
- Put the vegetables in a good heavy pot. Add water so that the vegetables are just covered.
- Cover and simmer for about 20 minutes until both carrot and swede are soft and yielding when you insert a knife.
- Drain the cooked swede and carrot. Give a good shake and allow to steam dry in the sieve for a minute.
- Shake out any water from the hot pan and return the vegetables. Chop them against the side to make the mashing easier.
- Add the butter (reserving a little) together with the pepper and salt.40 g butter, black pepper and salt
- Mash with a potato masher or blend with a stick blender to form a smooth mash. Check the seasoning and stir in sugar if using. Serve topped with the remaining butter and extra black pepper. Garnish to taste with parsley.2 tsp sugar, parsley leaves to garnish
Notes
- For the best mash, make sure that the vegetables are properly cooked and soft (but not overcooked) before you mash. Mashing is not a substitute for cooking time.
- For the smoothest mash use a stick blender to whizz it. Unlike a potato mash it will not go sticky and gluey.
- Unlike potato mash, there no need to add milk or other liquid.
- Be sure to let the potatoes steam dry before mashing.
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