VegetarianEast Midlands English cuisine Starters

Lincolnshire Carrot and Swede Mash

Name: Lincolnshire Carrot and Swede Mash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: East Midlands English
Ingredients: 500 g swede; 400 g Carrots; 1 tsp fine salt; 45 g salted butter; 30 ml double cream; 0.5 tsp coarsely ground black pepper; 0.25 tsp Ground nutmeg; 1 tsp fresh thyme leaves; 0.5 tsp sea salt flakes

A comforting British side dish of tender carrots and earthy swede mashed with rich salted butter and freshly ground black pepper.

🇬🇧United Kingdom· East Midlands

Prep: 15 min
Cook: 30 min
Total: 45 min
Servings: 4
Difficulty: Easy
Calories: 165 kcal

Ingredients

0 of 9 gathered

Servings

500 g swede — peeled and cut into 2cm chunks
400 g Carrots — peeled and sliced into 2cm rounds
1 tsp fine salt — for the boiling water
45 g salted butter — diced at room temperature
30 ml double cream — for extra richness
½ tsp coarsely ground black pepper — freshly crushed
¼ tsp Ground nutmeg — freshly grated
1 tsp fresh thyme leaves — finely chopped
½ tsp sea salt flakes — to taste

Equipment

•large saucepan
•vegetable peeler
•chef's knife
•colander
•potato masher

Nutrition

Per serving, approximate

Calories: 165 kcal
fat: 11 g
carbs: 16 g
fibre: 5 g
protein: 2 g
calories: 165 kcal

Instructions

1
Place the swede chunks and carrot rounds into a large saucepan.
2
Cover the vegetables with cold water and add the fine salt.
3
Bring to the boil over high heat on the hob.
4
Reduce the heat to medium and simmer for 25 to 30 minutes until fork-tender.
5
Drain the vegetables thoroughly in a colander.
6
Leave in the colander for 3 minutes to steam-dry and release excess moisture.
7
Return the dry vegetables to the warm saucepan over very low heat.
8
Add the butter, double cream, black pepper, nutmeg, and fresh thyme.
9
Mash vigorously with a potato masher until textured and well blended.
10
Season with sea salt flakes to taste and serve steaming hot.

Chef's tips

Swede holds a lot of water, so steam-drying after draining is crucial for a thick mash. Cut the swede into slightly smaller pieces than the carrots so both cook evenly at the same time.

Ingredient substitutions

salted butter → plant-based block butter
double cream → whole milk

Storage

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

Reheating

Reheat gently in a saucepan over low heat on the hob, stirring frequently with a small knob of extra butter.

Common mistakes to avoid

•Failing to steam-dry the vegetables, leading to a watery and bland mash.
•Under-boiling the swede, which leaves tough and unyielding lumps in the finished dish.
•Over-processing in a food processor, which makes the mash loose and puréed rather than rustic.

Serving suggestions

Serve alongside grilled Lincolnshire sausages and rich onion gravy.Pair with a traditional roast beef Sunday dinner and Yorkshire puddings.Top with extra butter and freshly cracked black pepper before serving.