This mashed carrot and swede recipe is a classic root vegetable side dish. It is warming, comforting and a vibrant dish to add to your fall or winter meal rotation. This is vegan, gluten-free and nut free recipe.

This is a great side dish for the cookout, Thanksgiving, Christmas or Easter lunch. This carrot and swede mash is also a lovely twist on the classic mashed potatoes.

We love cooking with root vegetables, especially for a family shared meal. We cook this mashed swede every Sunday for our roast dinner, and then mix it up some weeks by adding carrots too for a more vibrant and slightly sweeter finished dish.

We also love topping our vegan shepherds pies with a variety of root vegetable mashes, which feels like a new dish each time!

Mashed Carrot and Swede Ingredients

We are keeping it very simple for this recipe, as the carrots and swede speak for itself, with unique flavors and textures.

Therefore, we only need 5 ingredients (including salt and pepper!)

• Swede
• Carrots
• Vegan Butter
• Salt
• Cracked Black Pepper

How To Make Mashed Carrot and Swede

1. Wash and peel your swede and carrots, then chop into chunks around 2cm big is fine
2. Add vegetables to a pot of salted water and place on a medium-high heat until it comes to the boil.
3. One it has come to the boil, lower the heat to low-medium and allow the swede to cook through, this should take around 20 minutes.
4. You can use a fork or skewer to poke the carrots and swede to ensure they are cooked through.
5. Remove the pot from the heat, drain the boiling water from the pot or use a collander to drain the vegetables
6. Add the carrots and swede back into the pot
7. Now add both salt and cracked black pepper, alongside the vegan butter
8. Mash the carrots and swede through, it should be easy enough to do so. It does not need to be a creamed consistency as it is a mash and not a creamed veg.
9. Serve and enjoy

Top tip: This is a recipe for mashed carrots and swede so some lumps will remain. If you prefer a creamed/pureed consistency then use an immersion blender to blend through.

Storage

1. Once the mashed carrot and swede is cooled, store in a clean, air tight container in the fridge for up to 3 days
2. Alternatively, store in the freezer for up to 3 months.
3. Make sure to label and date your storage container before you freeze it. I don't know how many times I promised myself I would remember what is in the tupperware I never labelled and had to make a guess at what the contents was!

Equipment Needed

• Pot
• Chopping Board
• Vegetable Peeler
• Chopping Knife
• Collandar
• Vegetable Masher

Variations of This Carrot and Swede Recipe

There are a few ways you can vary this recipe, by adding mashed parsnips you can make the dish have additional notes of flavors.

Other delicious additions to this recipe include sweet potatoes, white potatoes, celeriac or turnips.

You could add a little butternut squash or pumpkin, but I wouldn't add much of these as they have a high liquid content and can result in a bland, soggy mashed vegetable dish.

If you decide to make this mashed swede and carrot recipe, please do leave a star rating and comment. We love to hear how you are getting on with your creations.

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