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.
Masterchef to the rescue
Then just before Christmas I was watching an episode of Masterchef: The Professionals and one of the contestants was making mashed potatoes. Rather than boiling the potatoes before mashing them, he roasted them. Apparently this gives them more flavour. It gave me an idea. If you can increase the flavour in mashed potatoes by roasting, then surely the same approach would work for carrot and swede.
So I gave it a go and… ta dah. All of a sudden the flavour that had been seeping out when I boiled the vegetables was trapped inside my yummy mash.
This approach does take longer as roasting the vegetables takes about on hour, whereas boiling only takes about thirty minutes. However, the actual time you spend working in the kitchen is the same.
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.
Roasted swede skins – A little mid-cooking snack
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).
Carrot and swede mash… or is it purée?
I may be being slightly incorrect calling this a mash, as I don’t actually mash it. 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.
A family friendly food
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.
It’s also suitable for freezing. Simply freeze it (in suitable portion sizes), defrost thoroughly in the fridge and then cook on a low heat on the hob until it is hot all the way through.
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Roasted Carrot and Swede MashPrint Rate Save Go to Collections
- 500 g carrots - about 6 large carrots
- 500 g swede - 1 small swede
- 1 tsp olive oil
- Salt and pepper
- Pre-heat the oven to 220C/200C fan.
- Wash the carrots and swede (500g each). Cut the swede in half and lay the vegetables out on a baking tray.
- Bake the carrots and swede for about an hour until soft in the centre.
- Remove from the oven and allow to cool slightly until they can be handled.
- Scoop the centre from the roasted vegetables and place into a large bowl or pan.
- Use a hand blender to whizz the vegetables until smooth (if you don't have a hand blender then you can also use a blender, masher or fork to achieve a similar effect).
- Add the olive oil (1 tsp).
- Season with salt and pepper.
- Whizz (stir) to ensure that the oil and seasoning are evenly distributed. If the mash has cooled slightly then reheat on a gentle heat on the hob until hot through.
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
Free From/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
- Tree Nut-Free
- Sulphur Dioxide & Sulphite-Free