This buttery soft carrot and swede mash is the perfect veggie packed side dish. Serve with a Sunday roast, Christmas dinner or use as an alternative to mashed potato!
With just a few simple ingredients this carrot and swede mash is super easy to throw together! It makes the perfect addition to your roast or as a side dish with any meal!
Whether you’re looking to get more veggies in or a lighter alternative to mashed potato you’ll love this carrot and swede mash. It’s buttery, savoury and a little bit sweet.
Swede, or rutabaga if you’re in America is a root vegetable from the cabbage family. It has a purple/yellow skin and is a great source of vitamin C.
The great thing about this recipe is that it can all be made in one pot. The carrot and swede is boiled together for the same amount of time then drained and transferred back ready to blend into mash.
I would highly recommend using a stick blender to make this mash if you want a smooth consistency. You won’t get the same texture if you use a potato mash or whisk.
Ingredients for carrot and swede mash:
- Carrots
- Swede
- Vegan butter
- Non dairy milk
- Salt and pepper
Optional add ins:
- Garlic powder
- Vegan cream cheese
- Fresh herbs
Make sure to use an unsweetened milk, oat/soya/almond work well. To make it garlicky add in a tsp of garlic powder. For cheesiness add a heaped tbsp of vegan cream cheese. I like to add both for extra flavour!
Top with any fresh herbs you like or have on hand, parsley, thyme, coriander all work well.
How to make carrot and swede mash:
Start by preparing the swede. Cut off both ends and then peel. Swede is a really tough vegetable so you will need a sharp knife and stable chopping board. Cut into one inch chunks.
Peel the carrots and also cut into one inch chunks. They will take the same amount of time to cook so make sure they are similar in size.
Bring salted water to the boil and add the swede and carrots.
Boil for 25 minutes until they are soft through when pierced with a knife. Give them and extra 5 minutes if needed.
Drain and place back in the pan with the butter, milk, salt and pepper.
Using a stick blender blend until smooth and it turns into mash.
Add the garlic and cream cheese if using, and stir through. Taste and season with salt and pepper.
What to serve with carrot and swede mash:
- Sunday roast! It’s a great vegetable side along with a nut roast, roasted potatoes, green veg, cauliflower cheese and gravy!
- Christmas/Thanksgiving dinner – this carrot and swede mash can be prepped ahead of time and frozen so you have more time to enjoy on the day!
- Switch up a Shepherd’s pie and sub potato mash for this carrot and swede mash.
- Serve with sausages or a vegan chicken kiev with any potato and veg you like. Don’t forget the gravy!
This mash really is great with most dishes. It is also a great recipe for kids to sneak some extra veg into their diet!
Can I freeze carrot and swede mash?
Yes, it will freeze well so you can make it ahead of time or make a double batch for a later date. The fastest way to reheat is in the microwave, or leave to defrost in the fridge overnight and then reheat on the hob.
For more carrot recipes you may enjoy these:
Roasted carrot, quinoa and feta salad
Winter carrot and beetroot salad
As always if you make this carrot and swede mash be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
Don’t forget to follow along on Facebook, Pinterest and Instagram – I’d love to see you all there!
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Carrot and Swede Mash
Buttery smooth carrot and swede mash makes for a great side dish or lighter altertnative to mashed potato. It's vegan and gluten free and comes together in one pot.
Ingredients
- 550g/19.5oz (about 4 large) carrots
- 1 swede/ratabaga (about 675g/24oz chopped)
- 2 heaped tbsp vegan butter
- 25ml / 1/8 cup unsweetened plant milk (oat/soya/almond)
- 1/2 tsp salt
- Cracked black pepper
Optional add ins
- 1 heaped tbsp vegan cream cheese
- 1 tsp garlic powder
- Handful freshly chopped herbs
Instructions
- Bring a pot of salted water to boil.
- Peel the carrots and cut into 1 inch chunks. Cut both ends off the swede and peel. Using a sharp knife and stable chopping board carefully cut into 1 inch cubes.
- Place the chopped carrot and swede into the water and simmer for 25 minutes until soft through when pierced with a knife. If they need a little longer give them 5 minutes.
- Drain and place back in the pot along with the butter, milk, salt and pepper.
- Use a hand blender to blend until smooth. It may take 30-60 seconds.
- If using the add ins, add them now and stir until mixed and serve!
Notes
Swede is a really tough vegetable so take care cutting it.
I used the block Flora plant butter and oat milk.
If using cream cheese, Sainsbury's vegan cream cheese or Philadelphea plant based are my favourite!
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