Made with two delicious root vegetables, Carrot and Swede Mash is vibrant, creamy, and super healthy. Grab some carrots and a swede (AKA rutabaga), and whip up this vegetarian side in only 30 minutes!
I could stare at this gorgeous, naturally orange recipe ALL day. And the best part about it? Carrot and Swede Mash is just as nutritious as it is pretty!
For those of you who aren’t as into veggie terminology as I am (hehe), swede is another name for rutabaga. It’s believed that swede originated in Sweden (naturally…) as a cross between turnips and cabbage.
This makes sense, because swede/rutabaga tastes very similar to both of these vegetables (buttery, bitter, and slightly sweet…all in one).
But it tastes even BETTER when paired with sweet, earthy carrots! Add in some butter and fresh herbs, and WHEW, you’ve got a winning dish for your next weeknight meal or Christmas dinner. My Mashed Turnips are another great option for the holidays, FWIW!
It’s creamy, dreamy, colorful, flavorful, and ultra satisfying. And you don’t even need sour cream or cheese like you would with typical mashed potatoes.
Are carrots and swede good for you?
Both carrots and rutabaga are rich in fiber, vitamins, and minerals. In particular, one medium carrot packs more than 50% of the Daily Value (DV) for Vitamin A, while one medium rutabaga provides 25% of the DV for potassium.
Vitamin A is a vital nutrient for optimal eyesight and immune health, whereas getting enough potassium is important for blood pressure regulation.
How to Make Carrot and Swede Mash
- Slice and dice the carrots and rutabaga.
- Add to a large pot with enough water to cover the veggies. Bring to a boil, cover, and cook until tender (~10 minutes).
- Drain the water. Then, mash the veggies by 1) using a potato masher or 2) transferring them to a blender (I prefer the second method).
- Stir in the melted butter and herbs.
Expert Tips and FAQ
- To get the same consistency as creamy mashed potatoes, I recommend using a blender to make carrot and swede mash. You may need to push the mixture down the sides of the blender a few times and/or add a little more butter, water, or milk to promote blending.
- This recipe calls for a blend of herbs (sage, thyme, and rosemary), but you can just use one of them or sub another one that you like.
- Serve this mash warm with a pat of butter, a squeeze of lemon juice, salt, and pepper.
- Leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheat in the microwave.
Do you need to peel swede?
No, you technically don’t need to peel either of the veggies for this recipe. However, I prefer to peel them because they make a creamier mash that way.
Can you freeze carrot and swede mash?
To freeze this recipe, transfer to an airtight container. It can last for up to 3 months in the freezer. Thaw in the fridge overnight before eating.
Can you reheat carrot and swede mash?
To reheat, place in a microwave-safe bowl and microwave on high for 2-3 minutes. You can also reheat it in a small saucepan on low, stirring frequently.
What to Serve with Carrot and Swede Mash
This simple side dish pairs well with a holiday roast, pork tenderloin, fish, or chicken breast. You can also serve it with cauliflower steaks or even kohlrabi steaks.
More Carrot and Rutabaga Side Dishes
- Spiralized Rutabaga Breakfast Bowls
- Baked Rutabaga Fries with Spinach Cashew Cream
- Dill and Maple Roasted Carrots
- Simple Shaved Carrot and Fennel Salad
For more swede/rutabaga inspiration, check out this great round-up of 7 Swede Recipes.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
📖 Recipe
Herbed Carrot and Swede Mash
Ingredients
- 8 medium carrots - or 6 large
- 1 medium swede - aka rutabaga
- 4 tablespoon butter - ½ stick
- 1 tablespoon fresh herbs - I recommend rosemary, thyme, and sage
- ½ lemon - juiced
- Sea salt - to taste
- Ground black pepper - to taste
Instructions
- Scrub and trim the vegetables. I like to peel them for this recipe (it helps make the mash creamier) but you can leave the skin on if desired. Slice the carrots and dice the swede/rutabaga into cubes.
- Place the veggies in a pot and add just enough water to cover them. Bring to a boil, cover, and let them cook for ~10 minutes or until tender. While the veggies are cooking, melt the butter in a small skillet and add the herbs and lemon juice. Remove from heat.
- Drain the water and transfer the carrots and swede to a high-powered blender. Add the herbed butter and blend until smooth, ~1 minute. You may need to stop the blender and push the mash down the sides a few times. Add a dash of liquid (water, broth, or milk) to promote blending if needed. Alternatively, you can use a potato masher to mash the veggies in their pot.
- Serve warm with another pat of butter, salt, pepper, and more herbs as desired. Enjoy!
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days or the freezer for up to 3 months (thaw in the fridge). Reheat in the microwave or in a small saucepan over low heat on the stove.
- You can add or substitute different herbs depending on your taste preference.
Nutrition
Happy eating in color! – Lizzie
Comments
No Comments