This simple Carrot and Swede Mash recipe blends the vegetables with a medley of warm and cozy seasonings, resulting in a delicious side that embodies both comfort food and a healthy, wholesome dish.
I’ve cooked up carrots and swede in more ways than I can count. Roasted, sauteed, you name it – I’ve tried it all.
But then a culinary lightbulb went off: what if these two veggies joined forces in a pureed vegetable dish?
I decided to give it a shot, and the resulting concoction is better than I could have imagined. Mashing carrots and swede infuses sweet and earthy flavors with a comforting creamy texture.
I’m confident you’re familiar with carrots, but if you’re scratching your head wondering, “What’s Swede, anyway?” – no worries! Swede, also known as rutabaga or Swedish turnip, is a sweet, firm, and seriously underrated root vegetable!
Ready to turn those carrots and swede into something sensational?!
This combo is next-level tasty, and I couldn’t hit publish on this blog post fast enough to share it with you!
Let’s mash!!
Why You’ll Love This Recipe
Here’s why mashed carrots and swede is a must-try recipe:
- Creamy and flavorful. Combining sweet carrots, earthy swede, and simple seasonings creates an impressive mash with full-bodied flavor and a velvety, satisfying texture.
- Nourishing. Carrots and rutabaga offer a healthy dose of vitamins, minerals, and dietary fiber.
- Dairy-free and vegan. Despite the irresistibly creamy consistency, this delectable dish has no cream or milk products.
- Family-friendly. The mild and approachable taste of rutabaga and carrot mash makes it an option even vegetable skeptics will enjoy.
- Versatility. This carrot and swede recipe complements various main dishes, making it a good choice for any occasion.
Ingredient Notes
Here’s everything you’ll need for this mashed carrot and swede recipe:
Here is a brief overview of the ingredients:
- Swede – AKA rutabaga, is a root vegetable from the Brassicaceae family. It has a yellowish-purple flesh and a mild, sweet flavor, perfect for soups and mashed dishes.
- Carrot – Like swede, cooked carrots have a slightly sweet flavor and a fork-tender texture that breaks down and blends into a thick, creamy consistency.
- Thyme sprigs – Fresh thyme gives the dish an herbaceous, slightly earthy element.
- Maple syrup – Opt for good quality, pure maple syrup. It adds a sweet, slightly caramelized flavor while contributing to a rich, velvety mouthfeel.
- Ground allspice – Its aromatic and slightly peppery notes complement the sweet and earthy taste of the carrots and swede.
- Ground nutmeg – A little nutmeg imparts a warm, slightly sweet, and nutty flavor to complement the sweetness of the vegetables.
- Apple cider vinegar – This popular vinegar provides an acidic, subtle tangy dimension for depth of flavor.
- Olive oil – Extra virgin olive oil adds richness and enhances the smooth, silky texture. You can use melted butter or ghee here if dairy products aren’t a concern.
- Salt – To taste.
How to Make Carrot and Swede Mash
Follow these simple steps to make the best mashed swede and carrots:
Step 1. Prep the vegetables.
Peel the swede, rinse it well, and then slice it into ¾-inch thick pieces. Peel (or scrub) the carrots and chop them into chunks.
Step 2. Boil.
Add the swede, carrots, and thyme sprigs to a large pot of salted water and bring it to a boil. Reduce the heat, cover, and cook until the vegetables are fork-tender. Drain the excess water and discard the thyme sprigs.
Step 3. Mash.
Return the vegetables to the pot and let it stand on a warm burner for a minute or two. This helps to dry out the excess moisture.
Then add the maple syrup, apple cider vinegar, ground allspice, nutmeg, and olive oil to the pot. Puree the mixture with an immersion blender (or in a blender or food processor).
Step 4. Serve.
Taste and add more salt if needed. If desired, season with black pepper. Serve warm.
Recipe Tips
To make the best mashed swede and carrots recipe, keep these tips and tricks in mind:
- Balance the flavor. Modify the ratio of carrots to swede to achieve your preferred level of sweetness and savoriness. Use more carrots than swede for a sweeter version, or use more swede than carrots for a flavor profile that leans more savory.
- Uniform cutting. Take time cutting the carrots and rutabaga into uniform-sized pieces to ensure they cook evenly.
- Be mindful of overcooking the vegetables. They should be tender but not mushy to maintain a satisfying texture in the finished dish.
- Mash method. I prefer silky smooth mashed carrots and swede, so I use an immersion blender. Use a potato masher if you prefer a more rustic, chunky dish.
- Adjust consistency. If the mash is thicker than you’d like, add a splash of the water you boiled the vegetables in until your desired consistency is reached. You can also use vegetable stock or chicken stock for this purpose.
Variations
Incorporate any of these recipe variations and take your carrot swede mash from good to gourmet:
- Roast the vegetables – Instead of boiling the veggies to get them soft enough to mash, why not roast them? This technique enhances the carrot/swede sweetness in a way you can’t get from boiling.
- Cheesy mash – While the carrot swede mash is still hot, fold in grated cheddar, parmesan, gruyère, or goat cheese to create an extra decadent version.
- Give it a kick – Add smoked paprika, cumin, coriander, or a pinch of cayenne to elevate this dish’s warm, earthy nature.
- Garnish with fresh herbs – Consider sprinkling fresh herbs like parsley or chives over the top for a burst of color and freshness before serving.
- Optional add-ons – Sprinkle chopped pecans or walnuts on top for a sweet, nutty twist. Fold in crispy bacon bits for a savory-sweet combination. Or, swirl a dollop of herbed cream cheese or goat cheese for added richness and flavor.
Storing & Freezing
Storing: Let leftover carrot swede mash cool to room temperature, then transfer it to an airtight container and store in the refrigerator for up to 3 days.
Freezing: When the mash has cooled completely, transfer it to a freezer-safe container and freeze for 2-3 months. Thaw in the refrigerator before reheating.
Frequently Asked Questions
Here are a few related questions about carrots and swede:
Why is swede hard to mash?
Mashing swede can be tricky because it is denser and firmer than other root vegetables like potatoes.
Finding the right balance between tenderness and maintaining a pleasing texture in the mash is essential. When in doubt, cook the swede a few minutes more so it’s soft enough to mash.
Is swede the same as rutabaga?
Yes, the terms are often used interchangeably to refer to the same root vegetable in different regions.
Can I use sweet potatoes instead of carrots in this recipe?
I’ve never tried it, but I think it should work.
More Vegetable Recipes
If you love mashed carrots and rutabaga, you’ll also enjoy:
- Mashed Carrots
- Roasted Root Vegetables
- Peas and Carrots
- Sauteed Beets
- Rotkohl (Braised German Red Cabbage)
Carrot and Swede Mash Recipe (Easy Side Dish)
This root vegetable mash is made with simple ingredients. It's a great side dish for a weeknight meal and can be served instead of mashed potato. Also perfect for Thanksgiving or Christmas dinner.
Ingredients
- 1 swede (about 2 pounds)
- 1 pound carrots
- 2 fresh thyme sprigs
- 1 Tbsp maple syrup
- 1 Tbsp olive oil, melted butter or ghee
- 1 tsp apple cider vinegar
- 1/8 tsp ground allspice
- 1/8 tsp ground nutmeg
- salt to taste
Instructions
- Peel the swede. Rinse it and slice into 3/4-inch thick pieces. Peel or scrub the carrots. Slice the carrots into chunks.
- In a large pot, add enough water to cook the vegetables. Add salt to taste. Add the swede, carrots, and thyme sprigs. Bring the water to a boil. Reduce heat, cover, and cook the vegetables until easily pierced with a fork, for about 25 to 35 minutes. Drain the water and remove the thyme stems.
- Return the vegetables to the pot and let it stand on the warm stove for a minute or two. This helps to get rid of excess moisture. Add the maple syrup, olive oil, apple cider vinegar, ground allspice, and nutmeg. Puree everything with an immersion blender. Alternatively, you can puree it in a blender or food processor. You can also mash it with a potato masher for a chunkier consistency.
- Taste for salt and add more if needed. Serve warm.
Nutrition Information
Yield 4 Serving Size 1/4 of recipeAmount Per Serving Calories 97Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 216mgCarbohydrates 16gFiber 4gSugar 9gProtein 1g
Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.