Roasted Carrot and Swede Mash

Roasting the vegetables really brings out the flavour in this carrot and swede mash recipe. The perfect accompaniment to a roast dinner and two of your five-a-day.

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My mother-in-law makes brilliant carrot and swede mash but for a long time I failed to emulate it. No matter what I tried it just lacked the level of flavour she could get.

But then Masterchef came to the rescue. A contestant roasted his potatoes before mashing them to give them more flavour. So I decided to try roasting my carrot and swede before mashing. And… ta dah. All of a sudden the flavour that had been seeping out when I boiled the vegetables was trapped inside my root veg mash.

This approach does take longer as roasting the vegetables takes about an hour, whereas boiling only takes about thirty minutes. However, the actual time you spend working in the kitchen is the same.

Roasted swede skins – A little mid-cooking snack

Instead of peeling the vegetables before cooking, I roast them in their skins and then scoop out the insides before mashing. The vegetables will be very hot when you remove them from the oven, so unless you have asbestos fingers I suggest that you cook them a little in advance and allow them to cool slightly before peeling. You can then warm the mash through on the hob afterwards to ensure that it’s hot before serving.

The carrot skins aren’t worth doing anything with, but the swede skin is really yummy. I tend to have it as a bit of a healthy mid-cooking snack to keep me going until the meal is cooked (honestly, don’t throw them away, they’re really delicious).

Roasted Carrot and Swede Mash FAQs

If it’s your first time making this recipe or you have a question, please take a moment to have a read through my FAQs for some extra tips and allergen information.

• What is a swede?
• Is this a carrot and swede mash or purée?
• Do I need to peel the swede and carrots before roasting?
• Is carrot and swede mash suitable for baby weaning?
• Can I make roasted carrot and swede mash in advance?
• How long does leftover carrot and swede mash keep for? How should I store leftovers?
• Is it suitable for freezing?
• How best to reheat leftover carrot and swede mash?
• What is this roasted carrot and swede mash free from? Who is it suitable for?
• Other recipes using root vegetables that you might enjoy

What is a swede?

A swede is a root vegetable in the turnip family – technically it is a Swedish turnip which is where the word swede comes from. Swedes have yellow flesh and thicker skin than regular turnips, plus they’re generally larger.

Swedes can be a bit confusing as they have various names around the world and even within Britain.

In Cornwall and Scotland they can be called turnips (turnips are also called turnips which is confusing). They are also known as neeps in Scotland – you might have heard of neeps and tatties (swede and potato) being served with haggis.

Rutabaga is the most common alternative name outside the UK.

Is this a carrot and swede mash or purée?

I may be being slightly incorrect calling this recipe a mash, as I don’t actually mash it, it is really a purée.

I whizz it up with a hand blender to make sure that it’s really smooth. If you don’t have a blender then it would also work using a masher or fork, but may be a little more lumpy.

Do I need to peel the swede and carrots before roasting?

No! Roast the vegetables in the skins and then scoop out the fresh for the mash. The carrot skins do get wasted but the swede skins can be eaten as a cook’s treat.

I would not recommend including the roasted skins in the mash as it can be quite tough and ruin the smooth texture of the purée.

Is carrot and swede mash suitable for baby weaning?

This carrot and swede mash recipe is perfect for all the family regardless of age. The mash is very smooth so is even suitable for a weaning baby.

All I would say is that if you’re going to do this, mash the vegetables and set some aside for any young children before adding any olive oil or seasoning.

Can I make roasted carrot and swede mash in advance?

Yes, you can roast the vegetables up to a day in advance although it is easier to remove the flesh when they are still warm.

Store the flesh in an airtight container in the fridge and then warm it again in a pan on the hob or microwave before mashing/pureeing and continuing with the recipe.

How long does leftover carrot and swede mash keep for? How should I store leftovers?

The mash will last for 3 or 4 days when stored in an airtight container in the fridge. Make sure that is it fully cooled before putting it in the fridge.

Is it suitable for freezing?

Any root veg mash is suitable for freezing. Simply freeze it in an airtight container or freezer bag.

It is really handy to freeze the mash in small or individual portions to make defrosting easy. Freezing it in ice cube trays and then popping the frozen cubes into a container or bag for longer term storage is a really easy way of doing this.

How best to reheat leftover carrot and swede mash?

To reheat the mash, cook on a low heat on the hob until it is hot all the way through.

You can also reheat in the microwave. Cover a microwave safe dish and heat in short bursts stirring regularly until piping hot.

If the mash has been frozen make sure to defrost it thoroughly in the fridge before reheating.

What is this Roasted carrot and swede mash free from? Who is it suitable for?

The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary and product recipes can change over time.

• Suitable for Vegetarians and Vegans
• Gluten-Free
• Egg-Free
• Dairy-Free
• Tree Nut-Free
• Peanut-Free
• Sesame-Free
• Soya-Free
• Sulphur Dioxide & Sulphite-Free
• Fish-Free
• Crustacean-Free
• Mollusc-Free
• Celery-Free
• Mustard-Free
• Lupin-Free

Other recipes using root vegetables that you might enjoy