Easy Mashed Carrot & Swede

This Easy Mashed Carrot & Swede recipe is simplicity itself but packed with flavour. The sweet and earthy root veg flavours combine to make the perfect veg side dish which is a classic on the Christmas table but shouldn’t be overlooked the rest of the year either.

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Carrot and swede smash or just mash as normal people will likely call it, was a staple when I was younger. I did think I wasn’t a big fan as I got older. But I’ve since realised that it wasn’t really the swede I objected to like I thought, it was the copious quantities of black pepper that came in it.

So now I’ve developed my own recipe with the perfect balance of sweet carrot and earthy swede which is simply seasoned with butter and sea salt. If you’ve never tried it, I highly recommend giving it a try.

How to Serve Carrot & Swede Mash

I only serve this mashed root veg hot. I don’t think it is overly pleasant to eat cold, especially with the butter in it.

As a simple veg side, this mash is really versatile and can be served with lots of different meals. Everything from the classic Christmas dinner with all the trimmings to simple weeknight meals.

Try these meal ideas:

• Air fried chicken drumsticks with roast parsnips and potatoes.

• Pork medallions, whole roast baby potatoes and boiled cabbage.

• Sausage plait, sweet potato and creamy onion gravy.

Mashed Carrot & Swede Ingredients

Swede

Swedes are all rather much of a muchness when you go to buy them, only the size is going to differ slightly. They’re pretty rough looking but very easy to peel with a regular vegetable peeler.

Unless you’ve found the smallest of small swedes, you will likely only be using part of a swede for this recipe. Unless you’re intending to massively increase the batch size. Cut swede will keep very well in the fridge, especially if you cover the cut side with foil or clingfilm. Or it can be cut and frozen.

Talking of frozen swede, you can buy it. This is ideal to use for this kind of recipe.

You can also sometimes buy prepared swede in chiller sections. Often you can even buy it ready mixed with carrot. This is very convenient and can be a good way to reduce food waste when cooking smaller portions. But it’s not necessarily the most financially economical option so you have to choose what works best for you.

Are Swedes, Turnips and Rutabagas the same thing?

Swede can be a little confusing as it is known by several different names depending on where you are in the world and even where you are within the UK.

The most usual name in the UK is swede but some regions like Cornwall and then many parts of Scotland will call it turnip. This makes more sense when you consider the swede’s full name is “Swedish Turnip”. But turnip is also used to refer to white turnips which are related but smaller and have white rather than yellow flesh.

In the US, they’re called rutabagas which comes from the Swedish word for turnip. Which also makes sense. The term yellow turnip is also sometimes used.

And then in Scotland, swede is also called neep. You’ll likely have heard it called this around Burn’s night. Neeps, tatties (potatoes), haggis and whiskey sauce is the traditional meal served at the evening banquet.

Carrots

Like with the swede. you can buy any size or shape carrot. The only thing to bear in mind is that you do want to peel it before cooking. Again, frozen carrot is a great option here.

Butter

Butter adds a great rich flavour to the mash which combines well with the sweetness of the carrot . And well its butter, there is rarely a vegetable that doesn’t benefit from a good dousing.

I only use salted butter in cooking and baking. If you insist on using unsalted, you will likely need to add a little more seasoning salt.

You can also use spreadable butters etc. Just keep in mind the flavour you’re adding.

Salt

There are two types of salt listed in the recipe. The first is fine table salt which is added to the water while the vegetables cook.

The second is sea salt flakes which is the type of salt that I use for the vast majority of my cooking and baking. The flavour is mild and soft – my favourite brand is Maldon Sea Salt.

If you only have table salt, reduce the amount by half as table salt is much stronger by volume due to the size of the grain/flake.

Be Flexible

Carrot and swede mash is a great base for adding other flavours. You can start by adding what I took out which is a generous grind of cracked black pepper.

Or you can add other spices or herbs. I usually find this best to do by melting the butter that is going to be added and warming the herbs and/or spices in that. This removes and raw taste from spices and will help soften and release the oils from herbs.

Adding thyme, oregano or rosemary works very well with these flavours. I also like to add curry spices. Either just simple curry powder, a garam masala or just plain and simple cumin. Fresh garlic cooked in the butter or garlic salt added instead of the sea salt is also delicious.

You can also add a little cream to make a creamier thinner puree. This works best if you are using a blender to make a smoother mash. Sour cream or crème fraiche also work with the extra tang they provide.

Other root veg will make a good addition. Try parsnips, celeriac or sweet potatoes to start.

Vegetarian or Vegan Mashed Carrot & Swede

This recipe is suitable for vegetarians as written.

To make it vegan, simply replace the butter with a plant-based substitute. Look for one that purports buttery flavour. You could also add olive oil if the flavour works with what you’re serving it with.

Make Allergy Friendly Carrot Swede Mash

This recipe is free from egg, gluten and nuts.

Dairy Free: To make this mash dairy free, simply replace the butter with a buttery tasting dairy free alternative.

Please note that this recipe may contain other allergens not referred to above and any variations suggested have not been tested unless otherwise stated. For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.

Equipment Notes for Carrot & Swede Mash

Other than the usual kitchen items like tools for measuring, cutting boards and a good knife, there isn’t much else you need to make this recipe.

You will need a way of peeling the swede and carrot. I prefer to use a Y shaped peeler which is also known as a speed peeler. You don’t need anything fancy, they’re sold in any kitchen shop or section.

You will also need some way of mashing the cooked veg. Potato mashers come in a wide variety of designs. I prefer to use a nylon/plastic masher as you can use this directly in non stick pans. I also prefer ones with small holes/openings rather than mashers which are wavy lines etc.

On the upside the kind I prefer is usually the cheapest type! I’ve just noticed that the one I’ve linked to is shown mashing a pan of carrot and swede so that’s a good sign!

For a smoother mash, I like to whip out a stick blender. It doesn’t create a tonne of washing up which is always one of my biggest considerations and it does the job nice and quickly.

These also come with plastic ends and metal ends. Please don’t use a metal blender in a non-stick pan, I can show you the scars on mine that prove this is a bad idea.

A comprehensive list of the equipment used to make this recipe is included in the main recipe card below. Click on any item to see an example. There are no hard and fast rules so many items can be sensibly substituted to achieve the same results.

Get Ahead

Carrot and swede mash is really easy to make ahead of time. You can make it all the way to finished and then reheat in the microwave or in a pan on the stove. Just go gently and keep stirring so it doesn’t stick.

You can also freeze it. I like to do this in a freezer bag. Make sure all the air is removed and flatten the mash inside the bag. This will not only take up very little room in the freezer but I will defrost extra fast too.

You can reheat straight from frozen but you might find you end up with extra liquid being released. For this reason I prefer to allow it to defrost then add all the solids to the dish or pan to reheat. Just discard any extra liquid. Or you can add it to a gravy for extra flavour.

Leftover Mashed Carrot and Swede

Leftovers can be treated in exactly the same way as you would if you were getting ahead.

If you want to use the mash in a different way, you can mix with mashed potatoes or even crushed roast potatoes and fry until golden in butter. Serve with a fried egg on top and maybe some bacon for breakfast. Or use as a topping for shepherd’s or cottage pie.

Try adding stock and make into a soup. You can use a thickener like cornflour or add red lentils or potatoes to bulk it out. Or you can add into casseroles or stews as part of the sauce/gravy.

Swede and Carrot Tips

Don’t stress to much about the ratio of carrot to swede. I bit of a difference each way won’t be an issue. This is really a guide more than a recipe that needs to be strictly followed.

Allowing the drained carrot and swede to steam dry a little is essential. The main enemy of a root vegetable mash is excess water. Place the pan over a very low heat and stir if you are impatient.

If you are impatient, you will need to just quash it while waiting for the vegetables to cook. If they are at all undercooked, you will have crunchy lumps in your mash. A rougher texture is fine but crunchy lumps are to be avoided at all costs.

Don’t forget to let me know in the comments if you try making this recipe – I want to know what you think and if you made any substitutions, how did it turn out?

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