Carrot and swede mash

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

Ingredients / Shopping List

300g fresh carrots
30g butter
400g small swede

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


  • 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.

Recipe Science

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.