This easy Swede and Carrot Mash recipe is the perfect side dish for a weeknight meal. It has a creamy texture and delicious, nutty sweet flavor. It's a mashed potato alternative made with simple ingredients that are seasonal and budget-friendly.
Swede and Carrot Mash is a quick, easy and tasty side dish. The veg-packed puree is perfect alongside many meals, and is a great way to get more of your 5-a-day vegetables.
The whole family will love this nourishing, warming side dish. A little nutmeg really brings out the flavor of the vegetables and makes it taste incredible.
Swede, also known as rutabaga, is an underutilized starchy vegetable that can be used in so many different ways. You can even mash it alone and make Mashed Swede.
I love cooking it up along with naturally sweet carrots then mashing it into a buttery side dish that goes great with any main course.
You’ll love whipping this up this comfort food side dish on a busy weeknight! Almost as much as you'll love eating it.
Why You'll Love This Recipe
You get to introduce your family and friends to mashed rutabaga in a way that isn’t overpowering.
Serve it the same way you would serve buttery mashed potatoes on the side of a meal.
Leave out the butter, nutmeg, salt and pepper to make this a baby food swede carrot puree.
Each generous portion has just 72 calories (and 13g carbs). Perfect for Slimming World, Weight Watchers or other diet plans.
Kids love the natural sweetness of the carrots and will keep coming back for more!
It’s made with only 5 simple ingredients.
It's easy to make from scratch so no need to buy it at Tesco, Sainsbury's or M&S. Plus, you won't have the plastic packaging that comes with store-bought.
You can find all of the ingredients in your local grocery store.
Add in some yogurt, cream or milk to make them extra thick and creamy.
Great as a side dish during your favorite winter holidays.
Ingredients & Tools
- Swede - Also known as rutabaga, this slightly nutty and starchy root vegetable makes a great mash.
- Carrots - Carrots are peeled and chopped to give this mash a natural sweetness and orange color.
- Butter - You’ll need this to blend together the two mashed veggies and give them a buttery flavor. Swap for dairy free to make this a vegan side dish.
- Ground Nutmeg - Adds a layer of warmth and boldness to the mash and really compliments the flavor of the veggies.
- Salt & Pepper - Balances all the flavors in this easy side dish.
Step By Step Tutorial
Wondering how to make this recipe? Follow this step by step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Peel the swede and carrots with a vegetable peeler and chop into ½ inch chunks.
Place chopped rutabaga and carrots into a large saucepan and add enough cold water to just cover the vegetables.
Add the salt and bring it to a boil, then reduce the heat and simmer for 20 minutes or until the vegetables are soft enough to mash together.
Drain, then pour the cooked vegetables back into the pan over a low heat and saute for 2 minutes while gently stirring so it doesn’t burn. This will help evaporate some of the moisture out of the veggies to make it a thicker mash.
Mash the swede either by hand or in a food processor (this will yield smoother results, though mashed swede will always be a bit chunky), along with the butter and nutmeg. Season with salt and pepper to taste.
Serve warm with a dusting of nutmeg and a grinding of black pepper.
The best and safest way to peel rutabaga is by using a vegetable peeler. I cut the bottom off so it has a stable surface and doesn't roll when cutting.
Cut the swede and carrots the same size to make sure everything cooks evenly.
Make sure you saute the carrots and swede over low heat to evaporate any excess moisture without burning. It only takes a minute or two.
The finished mashed swede and carrots will always be a bit chunky due to the nature of the swede. To make it as smooth as possible, use a food processor or high speed blender to puree. Since there are no potatoes, it won't go gluey.
Place the puree alongside this Stuffed Butternut Squash for the holidays.
Serve your mashed carrot and swede under this hearty Mushroom Stroganoff.
Enjoy with some meatless sausages, peas and gravy.
Use it to top this Vegan Shepherds Pie.
Great as a side dish next to these Vegan Stuffed Peppers.
Add a pinch of cinnamon for a warming flavor.
Spice it up with some cayenne pepper.
Stir in wilted spinach or cooked kale or cabbage - turning it into a twist on Irish colcannon.
Instead of carrots, use peeled and chopped sweet potatoes for a similar flavor.
Add a tablespoon or two of your favorite curry powder for a curried rutabaga mash.
Do like Jamie Oliver and use it to top a pastry-less pie.
To Make Gluten Free: This recipe is naturally gluten-free but be sure to read the labels on any spices or seasonings you use to make sure they are made with gluten-free ingredients.
To Make It Vegan: To make this recipe vegan. Use a dairy free or vegan butter in place of butter that contains dairy.
NOTE: I am not a certified nutritionist and make no claims to the contrary. If you have a food allergy or intolerance you should determine whether the ingredients in each recipe are suitable for you.
Storing: Store this side dish in an airtight container in the fridge for 5-7 days.
Freezing: You can freeze any leftovers by placing them in a freezer-safe bag with as much air removed as possible and freezing for up to 3 months. Defrost completely in the fridge overnight before reheating and serving.
You can balance any bitterness of rutabaga by adding some sweetness. This is exactly what the carrots do in this recipe.
This depends on what your goals are. If you are following a low carb lifestyle, swede does have about half the carbohydrates that potatoes have.
A good one will have no visible mold or damaged spots on the outside. If one begins to mold that you’ve already purchased, you'll have to discard it.
Nothing, they're the same thing. The root vegetable is called rutabaga in North America, swede in England, Australia and NZ, in Northern Irleand they're called turnips and in Scotland they call them neeps (abridged from 'new turnips').
More Vegetable Side Dishes
If you love this swede and carrot mash recipe, you're sure to love these other vegetable side dishes too!
Creamy Mashed Swede - similar to this recipe, but without the carrots!
Easy Vegan Mashed Potatoes - who needs dairy! Enjoy mashed potatoes - veganized.
Roasted Garlic Mashed Potatoes - Garlic makes everything better, right? Tasty roasted garlic infuses these mashed spuds.
Roasted Curried Parsnips - This side dish is bursting with flavor.
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Swede and Carrot MashSaveSaved!
- Vegetable peeler
- Cutting board
- food processor
- 1 swede/rutabaga approx 600g
- 16 oz (½ lb / 450g) carrots
- 1 tablespoon butter or vegan butter
- ½ teaspoon ground nutmeg
- Sea salt and black pepper
- Peel the swede (a vegetable peeler is easiest) and chop into ½ inch chunks, then repeat with the carrots.
- Put it all into a large saucepan and add enough cold water to just cover the vegetables. Add the salt and bring it to the boil, then reduce the heat and simmer for 20 minutes or until the vegetables are soft.
- Drain, then pour the cooked vegetables back into the pan over a low heat and cook for 2 minutes, gently stirring so it doesn’t scorch, to evaporate some of the moisture.
- Mash the swede either by hand or in a food processor (this will yield smoother results, though mashed swede will always be a bit chunky), along with the butter and nutmeg. Season with salt and pepper to taste.
- Serve warm with a dusting of nutmeg.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.