1swede/rutabagaapprox 600g, peeled and cut into 2.5cm/1in chunks
½tspfine sea salt
¼teaspooneach sea salt and black pepper
Peel the swede (a vegetable peeler is easiest) and chop into 1 inch pieces.
Put it all into a large saucepan and add enough cold water to just cover the swede. Add the salt and bring it to the boil, then reduce the heat, cover with the lid and simmer for 15 minutes or until the swede is soft and cooked through.
Drain, then pour the cooked swede 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 from the veg.
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.
When preparing swede, make sure you cut into pieces roughly the same size so that they all finish cooking at the same time.When purchasing rutabaga, stay away from ones that are bruised or blemished or have green shoots sprouting out the side. This means they are overripe.If you’d like a thinner mash or puree, reserve ½ cup of the liquid from boiling and add to mash until desired consistency is reached.If you want your mashed swede to be completely smooth, blend it using a high-speed blender.Add them to the table along with these beautiful Grilled Leeks.Serve under this hearty Mushroom Stroganoff.Add sausages, peas and gravy for a twist on sausages and mash.In addition, try serving these mashed neeps instead of mashed potatoes.Use it as a topping for Vegan Shepherds Pie.Stir in some freshly chopped herbs to the finished product.Add some grated cheese.Mix with a tsp of curry powder for a curried rutabaga mash.Try adding other boiled starchy vegetables such as carrots, potatoes or parsnips, for a tasty mixed root vegetable side dish.