Swede and carrot mash, a fab buttery alternative to mashed potato, the sweet earthy flavours are an ideal complement to so many dishes.
Simply boiled swede (rutabaga) and carrots are mashed up with plenty of butter to create a beautifully textured mash which is then given a lift with just a little fresh nutmeg.
Rutbaga and Carrot Mash
Let’s face it, there is just something about some mashed roots as a side dish that makes a meal feel comforting.
Swede, rutabaga or neeps (turnip) was difficult to find in Hungary, I had to grow it at home!
Since returning to the UK I have been mainlining the stuff and this mash is a wonderful way to use up leftover swede.
This was always on the menu growing up, everywhere from school dinners to Sunday dinner at my Nan and Grandads.
It is sweet, earthy, buttery and so much more interesting than mashed potato.
I like to flavour it with thyme, bay leaf and a just little bit of fresh nutmeg.
Frequently Asked Questions
Is swede called anything else?
Yes, Swede is short for Swedish turnip. If you are in Northern America (maybe Canado too?) you will know this by the name rutabaga.
If you are from Scotland and parts of Northern England you will know it as a turnip or neep. We can all argue about the”correct” name but it will serve no purpose!
The most important thing is that this vegetable is magic and we should eat much more of it.
My swede mash is lumpy is that right?
Yes! Swede and carrot contain far less starch than potatoes and as such do not create a smooth puree without a lot of work.
This is meant to have a texture and is better for it.
Can I make this in advance?
Yes, swede and carrot mash reheats wonderfully, you can make it a day in advance, cool and keep it in the fridge. Gently reheat over a low heat and add more butter.
It does not freeze too well though. The relatively high water content does something to the texture that I am not keen on.
It is edible and has all of the flavour, so freezing is possible. It is just not optimal as far as I am concerned.
It’s a mash, swede and carrot mash but a mash nevertheless… That means it goes with, well… erm, everything!
It is pictured below with my take on a glorious Balmoral chicken.
This is so versatile, and I love it and you will too!
I only name-check brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
- 20cm or 8″ saucepan.
- Vegetable peeler.
- Kitchen knife.
- Weighing scales and or measuring cups and spoons.
- Vegetable masher, do not be tempted to use a vegetable mill or potato ricer.
- Large bowl.
Swede and carrot mash, a real British retro alternative to mashed potato. Sweet and earther carrots and swede with a good knob of butter and a bit of fresh nutmeg, a real workhorse of a side dish perfect with everything from fish to meat!
- 300g (~2 Cups) Swede
- 300g (~2 Cups) Carrot
- 1 Tsp Salt
- 2 Sprigs Fresh Thyme
- 1 Bay Leaf
- 1/2 Tsp Black Pepper
- 50g (3 Tbsp + 2 Tsp) Butter
- 1/4 Tsp Freshly Grated Nutmeg
- Bring a medium pan (20cm or 8") of water to the boil.
- Peel the carrot and swede and cut both vegetables into cubes about 1.5 cm in size. It is more important that they are both cut roughly the same size rather than the actual size.
- Add the salt to the water along with the diced vegetables.
- Add the fresh thyme and bay leaf to the swede and carrot.
- Simmer for 25-30 minutes.
- Check that the vegetables have softened enough to mash then drain and place in a large bowl.
- Remove the bay leaf and stems from the thyme.
- Add the butter and mash well.
- Grate in the fresh nutmeg and add the black pepper, stir and serve.
Amount Per Serving: Calories: 291Total Fat: 21gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 54mgSodium: 1429mgCarbohydrates: 26gFiber: 8gSugar: 12gProtein: 3g
Calorific details are provided by a third-party application and are to be used as indicative figures only.