Easy Mashed Carrot & Swede Recipe

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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.

5 from 3 votes

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings

Author Chloe

Equipment

Measuring Scales

Measuring Spoons

Chopping Board - Plastic

Sharp Knife - Large

Vegetable (Speed) Peeler

Saucepan - Medium with lid

Potato Masher or stick blender

Ingredients

350 g Carrots
350 g Swede
2 tsp Fine/Table Salt
25 g Salted Butter
1 tsp Sea Salt Flakes

Instructions

Put a kettle of water on to boil.
Top, tail and peel roughly 350g Swede and 350g Carrots.
Cut the swede into slices then cubes. Cut the carrots in half lengthways and then into chunks. You want everything to end up roughly the same size - 1-2 cm/½" cubes.
Add both veg to a medium saucepan along with roughly 2 tsp Fine Salt.
Generously cover with boiling water from the kettle. Add the pan lid.
Bring the water to a boil then continue to cool for around 10-15 minutes or until both the carrot and swede are tender all the way through. Use a sharp knife to check multiple chunks.
Drain the water from the pan using the pan lid or a colander. Return the veg to the pan and allow to sit with the lid off for a couple of minutes to allow any steam to evaporate off.
Add 25g Salted Butter and 1tsp Sea Salt Flakes.
Use a potato masher to mash the veg. If you prefer you can use a stick blender or liquidiser to do this.
Continue mashing until it is the texture you prefer. I like to keep carrot and swede mash a little more on the chunky side.
Serve hot! If not serving straight away or if the mash has cooled while working on it, you can stir the mash over a low heat until piping hot again.

Nutrition (Approx)