Carrot and swede mash
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Ingredients / Shopping List

300g fresh carrots
30g butter
400g small swede

Prep Time:   0:20
Cook Time:   0:15
Serves:   4

Prep to Cook: potato peeler, veg knife, chopping board, pan, lid, masher.

Prep:

  • Peel the carrots and cut into circles across the carrot
  • Peel the swede and carefully cut with larger knife into quarters.  Dice each quarter to pieces of similar size to the carrot.
  • Cover in water and boil gently for 15 mins.  Test for softness with a pointed knife.
  • Drain and mash the carrot and swede with a potato masher.  Season with pepper and a pinch of coriander and a knob of butter.  You need a textured mixture NOT a puree.

 

Check it out !

You can prepare this in advance.  Put into serving dish, cover with cling film and store in the refrigerator.  Reheat until piping hot throughout – this mixture is dense and takes a good time to get hot (always check it by tasting from the centre of the mixture). If you use a microwave give it several sessions on high and allow time between sessions for the heat to spread through the mixture.

Cooks Know How: Boiling softens vegetables and helps us to eat larger portions of them. Carrots provide carotene, a type of vitamin A.  Some vitamin C contained in fresh carrot is lost during cooking and therefore it is wise to save the cooking water to use in gravy.  Vegetables like carrots add vibrant colour to a meal.

Next Time

Try adding the zest of an orange to mashed carrot and a pinch of sugar.

Carrots can also be mashed with turnips and parsnips.

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