Mashed Swede Recipes

SWEDE MASH

Steps:

• Put the swede in a large, lidded saucepan. Fill with enough cold water to almost cover the chunks. Add the butter and ½ tsp salt, cover and place over a high heat.
• Bring to the boil then reduce the heat to a simmer and cook for 12-15 minutes, or until the swede is just tender, stirring occasionally.
• Remove the lid, increase the heat and boil hard for a further 5 minutes, or until the swede is soft and the liquid has reduced to around 5 tbsp.
• Remove the pan from the heat and mash until smooth. Return to a low heat, season with more salt and pepper and cook for a further minute. Serve.

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.

SCOTTISH RUMBLEDETHUMPS

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F/180 C/Gas 4. Add the mashed potato and swede to a large mixing bowl and set aside.
• Melt 2 ounces of the butter in a frying pan over medium heat. Add the finely sliced cabbage or kale and cook gently for several minutes until softened but not brown.
• Add the cooked cabbage or kale to the bowl of potato and swede along with the remaining butter and mash together thoroughly. Season with salt and pepper to taste. Potato can soak up salt, so be generous with it to add a good flavor.
• Place the mashed vegetables in an ovenproof baking dish and sprinkle the cheese on top. Cover with a lid or aluminum foil and bake in the oven for about 30 minutes or until heated through.
• Remove the lid and cook for another 5 mins or until golden brown and a little crispy on the top.
• Serve piping hot as a side or main dish and enjoy.

MASHED SWEDE

Steps:

• Peel the swede, quarter, and cut into 2"/5cm chunks.
• Place the swede in a saucepan, cover with salted water, and bring to the boil. Cook for 15-18 minutes, until soft.
• Once cooked, strain the swede in a sieve or colander. Allow to drain for a few minutes so that the swede is dry. This stops the mash becoming watery.
• Put the swede back into the saucepan. Add butter and milk or cream. Chop the swede up with a sharp knife (this makes mashing much easier).
• Mash the swede. For the smoothest results, use a stick blender or food processor.
• Check seasoning, and add pepper and extra salt to taste. Top with a knob of butter and serve.

GORGEOUS MASHED SWEDE (RUTABAGA)

Steps:

• Peel and cube the swede and boil for 40 minutes or so until completely tender.
• Drain and return to the dry pan and place over a low heat to allow the excess water to evaporate off.
• Mash in the pan with a little milk, a lot of butter, some salt and plenty of freshly ground black pepper.
• You won't believe how good it is!

EASY CARROT & SWEDE MASH

Steps:

• Bring a pan of salted water to the boil and cook the chopped swede and carrot for 20 minutes until tender. Drain in a colander.
• Put the drained swede and carrot back into the pan it was cooked in and add the butter and cream. Use a potato masher or potato ricer (for a finer mash) to mash it all together. If you like your mash really smooth and creamy see my top tip below!
• Mix in the grated nutmeg, salt, and pepper, and serve. Alternatively, allow the mash to cool before storing it in the fridge. You can also freeze it for use at a later date.