Roast Swede & Carrot Mash Recipe
Roasting the carrot and swede takes a bit longer than boiling them, but the resulting flavourful mash is well worth the extra time. This recipe can be made a few hours ahead and kept in the fridge – reheat thoroughly before serving. Serves 4-6 as a side dish.
Ingredients
500g Carrots, peeled and cut into large, evenly-sized chunks
1 Swede, peeled and cut into large chunks (to match the carrot)
1 tsp Rapeseed or Extra-Virgin Olive Oil
Salt and freshly Ground Black Pepper, to taste
Method
Pre-heat the oven to 220°C (Gas Mark 7). Put the prepared vegetables on a baking tray and drizzle over a little of the oil. Bake them in the hot oven until softened and turning golden – about 30 minutes. Tip the cooked veg into a large bowl, season to taste with salt and pepper and mash with a potato masher or stick blender, adding a little more oil if needed. If you prefer a smoother consistency, you can tip the veg into a food processor and zap it for a few moments. If the mash has cooled slightly, reheat it over a low flame until piping hot throughout, then serve.
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