Recipes
Roast Swede Mash
A richer, sweeter alternative to traditional boiled swede mash. Roasting the swede in butter allows it to steam gently in its own juices, preserving flavour and natural sweetness while the garlic melts through for a deeply savoury finish.
Ingredients
-
1 large swede (about 1–1.2 kg), peeled
-
75g unsalted butter, cut into pieces
-
2 shallots, finely diced (or 1 small onion)
-
2 garlic cloves, thinly sliced
-
1½ tsp fine sea salt, plus more to taste
-
½ tsp black pepper
Method
Preheat the oven to 180°C (160°C fan).
Slice the swede thinly. The pieces do not need to be perfectly even. You can add sliced carrots if making a classic carrot and swede mash.
Place the swede into a roasting tray. Add the butter, diced shallots, sliced garlic, salt, and pepper.
Toss well so the butter is dotted evenly throughout.
Cover directly with greaseproof paper, then cover with a lid, foil, or an inverted tray. The paper prevents sticking.
Roast for 35–40 minutes until soft. For extra colour, uncover for the final 5–10 minutes. The swede should be tender, the garlic softened, and the edges lightly golden.
Transfer to a mixer fitted with a paddle attachment and mix for about 30 seconds to break down while keeping some texture. For a smoother mash, mix longer or use a food processor.
Check seasoning and adjust with additional salt or pepper if needed. Serve hot.
Roasting under cover allows the swede to steam gently in its own butter, keeping its natural sweetness intact. The garlic softens into the mash, creating a deeper, more savoury flavour than traditional boiled swede.
More mouthwatering recipes
Burnt Apple Puree
This deeply caramelised apple purée tastes almost like toffee, yet it’s made using only apples. Slow roasting draws out the
Braised Red Cabbage
A classic winter side dish that’s sweet, tangy, and deeply comforting. Braised slowly until glossy and tender, this red cabbage
Leek, Celeriac and Cabbage Gratin
A comforting, seasonal winter vegetable gratin with soft layers beneath and a deeply golden, crisp top. Rich béchamel binds leeks,
Charred aubergine dip
A smoky, creamy charred aubergine dip with lemon, olive oil and herbs. Simple, comforting and perfect for sharing. Serve at