Herbed Carrot And Swede Mash Recipes

CARROT AND SWEDE MASH

Steps:

• Peel the swede, then chop the flesh into rough cubes - about 1 ½ cm sq.
• Scrub the carrots well, then top and tail. No need to peel. Chop into similar sized piece to the swede.
• Place in a large lidded pan along with the bay leaf and salt.
• Almost, but not quite, cover with water. Bring to the boil with the lid on then simmer for about 15 to 20 minutes until the cubes are cooked, but not mushy. You can test by inserting a knife into a cube of each. If it goes in easily, it's done.
• Drain through a colander, reserving the cooking liquid for gravy or soup. Allow to steam dry a little, then return to the pan. Add the butter, nutmeg and pepper and mash to your desired consistency.

CARROT AND SWEDE MASH

Steps:

• Cook the carrots and swede together in a saucepan of boiling salted water for 30-35 minutes, or until tender. Drain and return to the pan.
• Add the butter, crème fraîche and horseradish, mash well and season with salt and pepper to taste. Serve.

HERBED CARROT AND SWEDE MASH

Steps:

• Scrub and trim the vegetables. I like to peel them for this recipe (it helps make the mash creamier) but you can leave the skin on if desired. Slice the carrots and dice the swede/rutabaga into cubes.
• Place the veggies in a pot and add just enough water to cover them. Bring to a boil, cover, and let them cook for ~10 minutes or until tender. While the veggies are cooking, melt the butter in a small skillet and add the herbs and lemon juice. Remove from heat.
• Drain the water and transfer the carrots and swede to a high-powered blender. Add the herbed butter and blend until smooth, ~1 minute. You may need to stop the blender and push the mash down the sides a few times. Add a dash of liquid (water, broth, or milk) to promote blending if needed. Alternatively, you can use a potato masher to mash the veggies in their pot.
• Serve warm with another pat of butter, salt, pepper, and more herbs as desired. Enjoy!

CARROT-SWEET POTATO MASH

Steps:

• Place carrots and potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
• Meanwhile, melt the butter in a small saucepan over medium heat, then stir in the applesauce and brown sugar until dissolved. When the potatoes are ready, transfer to a serving bowl and mash until smooth. Then fold in the applesauce mixture and raisins.