David and I enjoyed a chunky version of carrot and swede mash when we had dinner one night in a hotel that we were staying overnight in as we drove back to Scotland after collecting a new car from Lincoln back in December 2014. We both really enjoyed it with roast pork and gravy, roast potatoes and broccoli…we’ve repeated that meal at home a few times since then!
I would normally boil the chunks of carrot and swede in salted water, drain and then mash with a splash of milk, some butter and seasoned, to taste, with salt and freshly ground pepper. However, after getting our Thermomix in March 2019 and finding this version that is cooked in stock, I thought it was definitely worth a try. It’s really delicious…one of our favourite side dishes to have with a roast dinner during autumn and winter months.
If you don't have a Thermomix and would like to try making this recipe, please scroll down for the Non-Thermomix Instructions I have suggested.
Tip
- Enjoy as an alternative to the traditional mashed neeps with your haggis, neeps and tatties for Burns supper.
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How to make this Carrot and Swede Mash with or without the Thermomix
Recipe on UK Cookidoo
If you don't have the Cookidoo app for your Thermomix, follow the recipe below:
Cookidoo Tips
- For a carrot and swede purée, blend for 1 minute/speed 10 in step 3.
- Nutritious and delicious – mash doesn’t always have to be about potatoes. This makes a lovely accompaniment to a roast dinner, or with some sizzling hot sausages and red onion gravy.
Ingredients
- 50g unsalted butter
- 350g carrots, cut in pieces
- 350g swede, cut in pieces
- 0.5 tsp fine sea salt
- 0.25 tsp ground black pepper
- 80g vegetable stock
- 1 tsp lemon juice
- 1 pinch ground nutmeg
Instructions
- Place 25g of the butter, the carrots, swede, salt, and pepper in the mixing bowl then chop for 5 seconds/speed 5.
- Add the stock then cook for 16 minutes/100C/speed 1.
- Add the remaining 25g of butter, lemon juice, and nutmeg then mash for 5 seconds/speed 5. Remove from mixing bowl using a slotted spoon and serve hot.
Non-Thermomix Instructions
I'd suggest the recipe can easily be made using a large saucepan, the hob, and a masher.
My suggestions are as follows:
- Finely chop the carrots, swede, and 25g of the butter. Place a large saucepan over a medium to high heat and add the chopped vegetables and butter.
- Add the stock, bring to the boil, and then lower the heat to a gentle simmer, and cook for 16 minutes. Check the vegetables are cooked through and if not, cook for a further 3 to 5 minutes.
- Add the remaining 25g of butter, lemon juice, and nutmeg then mash to your desired consistency. Serve hot.
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Ingredients
If you don't have the Cookidoo app for your Thermomix follow the recipe below:
- 50 g (1.8 oz) unsalted butter
- 350 g (12.3 oz) carrots cut in pieces
- 350 g (12.3 oz) swede cut in pieces
- 0.5 tsp fine sea salt
- 0.25 tsp ground black pepper
- 80 g (⅓ cup) vegetable stock
- 1 tsp lemon juice
- 1 pinch ground nutmeg
Instructions
- Place 25g of the butter, the carrots, swede, salt and pepper in the mixing bowl then chop for 5 seconds/speed 5.
- Add the stock then cook for 16 minutes/100C/speed 1.
- Add the remaining 25g of butter, the lemon juice and nutmeg then mash for 5 seconds/speed 5. Remove from mixing bowl using a slotted spoon and serve hot.
Notes
- Enjoy as an alternative to the traditional mashed neeps with your Burns supper.
Cookidoo Tips
- For a carrot and swede purée, blend for 1 minute/speed 10 in step 3.
- Nutritious and delicious – mash doesn’t always have to be about potatoes. This makes a lovely accompaniment to a roast dinner, or with some sizzling hot sausages and red onion gravy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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