VegetarianAustralian cuisine Main Course

Swede and Carrot Mash

Name: Swede and Carrot Mash
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 500 g swede; 400 g Carrots; 1 tsp cooking salt; 45 g salted butter; 60 ml thickened cream; 0.13 tsp Ground nutmeg; 0.25 tsp ground white pepper; 0.5 tsp Fine sea salt; 1 tbsp Fresh chives

A comforting, golden root vegetable mash enriched with butter, cream, and nutmeg, offering a rustic sweet-peppery balance to winter roasts.

🇦🇺Australia· Tasmania

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 4
Difficulty: Easy
Calories: 165 kcal

Ingredients

0 of 9 gathered

Servings

500 g swede — peeled and cut into 2 cm chunks
400 g Carrots — peeled and cut into 2 cm slices
1 tsp cooking salt — for boiling water
45 g salted butter — cubed at room temperature
60 ml thickened cream — warmed slightly
⅛ tsp Ground nutmeg — freshly grated preferred
¼ tsp ground white pepper — to taste
½ tsp Fine sea salt — to taste
1 tbsp Fresh chives — finely snipped for garnish

Equipment

•large saucepan
•vegetable peeler
•colander
•potato masher
•wooden spoon

Nutrition

Per serving, approximate

Calories: 165 kcal
fat: 12 g
carbs: 13 g
fibre: 4 g
protein: 2 g
calories: 165 kcal

Instructions

1
Peel the swede and carrots, then chop them into even two-centimetre pieces.
2
Place the chopped swede into a large saucepan and cover with cold water and cooking salt.
3
Bring the water to the boil over high heat, then reduce heat to medium.
4
Simmer the swede uncovered for ten minutes until it begins to soften slightly.
5
Add the carrots to the pan and continue simmering for another fifteen minutes until both vegetables are completely tender.
6
Drain the vegetables thoroughly in a colander, leaving them to steam dry for two minutes.
7
Return the dry vegetables to the warm saucepan over very low heat for one minute to evaporate remaining moisture.
8
Mash the vegetables vigorously with a potato masher until thick and rustic.
9
Beat in the softened butter, warmed cream, white pepper, and nutmeg using a wooden spoon.
10
Taste the mash and adjust the seasoning with fine sea salt as needed.
11
Spoon the hot mash into a warmed serving dish and scatter with snipped chives.

Chef's tips

Swede takes longer to soften than carrot, so always give it a head start in the pot. Steam-drying the vegetables after draining is vital to avoid a wet, sloppy mash. Use a traditional hand masher rather than a food processor, which turns the fibrous root vegetables gummy.

Ingredient substitutions

thickened cream → full cream milk or sour cream
salted butter → dairy-free plant butter

Storage

Store leftover mash in an airtight container in the fridge for up to three days.

Reheating

Reheat gently in a small saucepan over low heat, stirring in a small splash of milk to restore creaminess.

Common mistakes to avoid

•Adding carrots at the same time as swede, resulting in mushy carrots and hard swede chunks.
•Skipping the steam-drying step, leading to a watery, diluted vegetable mash.
•Pureeing the mixture in a blender, which destroys the rustic texture.

Serving suggestions

Serve alongside roast leg of Tasmanian lamb with pan juices and mint jelly.Pair with slow-cooked corned silverside (cured beef brisket) and mustard sauce.Spoon next to grilled pork chops and braised cabbage.