Carrot and swede mash
Our combination of cream, butter, orange zest and nutmeg results in a rich, creamy and flavourful carrot and swede mash that's sure to be enjoyed by even the anti-veg brigade.These two root vegetables' flavours that go particularly well together. Carrots are sweet and a little earthy, while swede is savoury with a rather unique taste, somewhat like a mix of cabbage and turnips. When you mash them together, it creates a delicious blend of sweet and savoury notes, making it a perfect pairing for mains like roast beef or chicken.
Ingredients
- 600 grams carrots
- 600 grams swede
- water to cover the vegetables
- 0.5-1 teaspoon salt (adjust to taste)
- 30 grams butter (salted or unsalted)
- 2-3 tablespoons double cream (adjust to taste)
- a few good grinds of black pepper
- a few gratings of nutmeg (or a large pinch of ground nutmeg)
- zest from one orange
- a few sprigs of thyme for scattering (optional)
Instructions
- 1
Wash, peel, and slice the vegetables into roughly equal sizes to ensure they cook evenly.
- 2
Put the vegetables in a large saucepan and add enough water to cover them. Sprinkle in the salt
- 3
Cook the vegetables for about 25 minutes over a medium heat, or until they are soft when tested with a fork.
- 4
In the meantime, zest the orange and weigh out the butter.
- 5
Remove the pan from the heat and drain the water from the saucepan.
- 6
Add the butter, cream, black pepper, nutmeg and orange zest and place the lid back on for 5 minutes, allowing the butter to melt (off the heat).
- 7
Mash to the consistency of your liking.You can use a potato masher or a food processor for a really fine texture.
- 8
Spoon into a serving dish and scatter with the optional thyme. Serve warm.
Cook it from the original
This recipe comes from thecinnamonjar.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on thecinnamonjar.com