Vibrant in colour, healthier than mashed potato and extremely easy to make, using just 4 simple ingredients. We are talking about a simple but flavoursome Carrot and Swede Mash that will brighten up any table. A great accompaniment to your Sunday roast, this delicious root vegetable mash recipe goes well with a variety of meat, poultry and vegetarian recipes! It is also very budget-friendly!
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As the holiday season is fast approaching, we are always thinking about new and exciting side dishes to add to our repertoire. And this year we remembered a highly underrated vegetable, Swede (that also goes by the name of Rutabaga in North America)! This Swede Mash recipe will not only make a great side dish to Christmas Gammon Roast, Slow Cooker Lamb Shoulder or Roast Christmas Chicken or Turkey, but it will also free up some space in the oven and add some vibrant colour to your Christmas dinner plate.
Alternatively, try our Roast Swede (it’s perfect in place of roast potatoes).
All you need to make Swede and Carrot Mash is a sharp knife, a vegetable peeler, a large pot to boil the vegetables in and a potato masher. But if you have a food mill, we highly recommend using it. We love making silky smooth Mashed Potatoes in our Moulinex Food Mill, and we think it works wonders in this rutabaga mash recipe.
A food mill, also known as a moulin à légumes in French, is a kitchen tool used to process and puree soft foods like fruits, vegetables, and cooked grains. It consists of a bowl with a perforated bottom and a hand-cranked or electric rotating blade that pushes the food through the perforations.
Food mills are particularly useful for tasks like making tomato sauce, applesauce, baby food, mashed potatoes, and other purees where you want to remove seeds, skins, or other unwanted parts of the food. They provide a convenient and efficient way to process these foods while ensuring a smooth consistency in your recipes.
Used in this recipe, it will create a creamy carrot and swede mash, even if you don’t add much butter or creme fraiche. However, do not expect this mash to be as smooth as one made with white potatoes – swede and carrots are much denser!
Alternative ways to make a smooth mash, would be to process cooked vegetables in a heat-proof food processor, or using a powerful hand blender (stick blender), but from our experience, nothing stands up to a vegetable mash made with a food mill. We haven’t tried making this mash with a potato ricer, but one of our readers said it worked very well too, so give it a go, and let us know if you do!
Ingredients and Substitutes
Two humble vegetables and a bit of creamy decadence from creme fraiche and butter are all that’s needed to make this perfect side dish.
- swede: also known as rutabaga or Swedish Turnip.
- carrots: can be replaced with butternut squash or sweet potatoes, if that’s what you have.
- butter: salted or unsalted.
- creme fraiche: may be replaced with sour cream or even double cream (heavy cream) for an extra creamy and decadent mash.
- fresh herbs: to garnish. We particularly like chives, spring onions and fresh parsley.
You will also need some seasoning – a little salt and black pepper (or white pepper).
See the recipe card at the bottom of the post for quantities and step-by-step instructions.
If you fancy adding a little bit of extra flavour to your mash, don’t hesitate to add one of the following:
- A little nutmeg will add a bit of warmth and depth of flavour. Ground nutmeg also adds that seasonal appeal for autumn and winter months.
- Orange zest or lemon zest will complement the sweetness of the carrots and add an unexpected, but lovely flavour of citrus zing. If you are choosing this option skip the creme fraiche and butter, and mash the vegetables with a little olive oil instead.
To make this recipe vegan, you may replace butter and creme fraiche with vegan butter and plant cream (like oat cream).
If you have an instant pot have a look at this Carrot Swede Mash recipe!
Remove the tough outer skin of the swede and peel your carrots. On a chopping board, dice everything into bite-size chunks, keeping them roughly the same size, so they cook at the same rate.
Cook the vegetables in a large pan of salted water for about 25-30 minutes over medium heat, until fork tender, but not falling apart.
Drain the vegetables, and leave them to steam in a colander for a couple of minutes to allow for excess water to evaporate. Tip them back into the pot and mash thoroughly. If you are using a food mill, process the tender cooked vegetables into a smooth purée.
Season with salt and pepper and, using a wooden spoon, stir in creme fraiche and ½ of the butter. Top the Mashed Carrot and Swede with the remaining butter and scatter herbs on top.
Leftovers and Storage
If you want to make a big batch of this mashed carrot and swede, you absolutely can! We recommend spooning the mashed vegetables (without creme fraiche) into an airtight container and storing it in the fridge for up to 5 days. You can reheat it and enjoy it later in the week, or make a Carrot and Swede Soup by adding some good-quality stock to thin it.
Can Swede and Carrot Mash Be Frozen?
Yes, however, we recommend skipping the creme fraiche and adding plenty of butter to the mash instead. Higher fat content will ensure it doesn’t become overly watery later. Cool the mash to room temperature, then spoon it into a freezer bag or a sealed container and freeze for up to 3 months.
How To Reheat It?
You may reheat this Carrot and Swede Mash on low heat on the stovetop with a little extra butter, or in a microwave. You may also scoop the mash into an ovenproof dish, cover it with foil and heat it up in an oven. Don’t forget to fully thaw the mash and give it a good stir before reheating, if it’s been frozen. You can stir in some creme fraiche or heavy cream just before serving it.
Top Tips For Best Results
- Make sure to remove the swede skin and the tough bottom of the swede where the root vegetable meats the stalks of the leaves.
- Cut your vegetables into similar sizes so that they cook at the same rate.
- You want the vegetables fork-tender, but not falling apart. Overcooking will make your carrot and swede mash watery.
- Add a little fresh nutmeg for autumnal flavour variation if you are making this mash in the colder season and some orange zest if you are making it in spring or summer.
Yes, you can boil, mash and stir in the butter to the vegetables up to 5 days in advance, and store it in the fridge for up to 5 days. For freezing and reheating instructions, see the “Leftovers and Storage” section.
You may have overcooked your vegetables. It may also be due to them not being left to steam-dry before mashing them.
Swede is very low in carbs compared to other root vegetables, so this recipe is definitely a lower-carb option.
Healthy eating means a lot of different things these days. But this lower-carb, higher-nutrient mash is a great way to incorporate a greater variety of vegetables into your diet.
More Side Dishes For Roast Dinner
- Roasted Brussels Sprouts With Balsamic Reduction
- Slow-Cooker Red Cabbage
- Honey Roasted Carrot and Parsnips
- Irish Colcannon
What Does Carrot and Swede Mash Go With?
Carrot and swede mash is a versatile side dish that pairs wonderfully with a variety of main courses. It’s a great alternative topping for classic comfort foods like shepherd’s pie, cottage pie and even fish pie, adding a flavorful and nutritious element to these hearty dishes.
Additionally, its subtly sweet and earthy flavours make it a great option to serve alongside sausage casserole and slow cooker roast beef. Mashed carrot and swede is also an irreplaceable part of a roast dinner, whether you’re roasting gammon joint, roast lamb, beef or roast chicken!
Easy Carrot and Swede Mash Recipe
- Food Mill optional
- 600 g swede
- 600 g carrots
- 30 g butter
- 1 tablespoon creme fraiche
- chives spring onion or parsley, to garnish
- Remove the tough outer skin of the swede and peel your carrots. On a chopping board, dice everything into bite-size chunks, keeping them roughly the same size, so they cook at the same rate.
- Cook the vegetables in a large pan of salted water for about 25-30 minutes over medium heat, until fork tender, but not falling apart.
- Drain the vegetables, and leave them to steam in a colander for a couple of minutes to allow for excess water to evaporate. Tip them back into the pot and mash thoroughly. If you are using a food mill, process the tender cooked vegetables into a smooth purée.
- Season with salt and pepper and, using a wooden spoon, stir in creme fraiche and ½ of the butter. Top the Mashed Carrot and Swede with the remaining butter and scatter herbs on top.