Swede and carrot mash with horseradish

Swede and carrot mash with horseradish

By
From
Nathan Outlaw's Home Kitchen
Serves
4
Photographer
David Loftus

Served on their own, carrots and swede can be a bit boring, so I like to combine them as a mash and jazz it up with horseradish and butter… delicious and satisfying.

Ingredients

Quantity Ingredient
1 large swede, peeled
4 large carrots, peeled
100g unsalted butter
2 tablespoons creamed horseradish
sea salt
freshly ground black pepper
1 tablespoon chopped curly parsley, to finish

Method

  1. Cut the swede and carrots into similar sized pieces and place in a large saucepan. Add enough water to cover and a good pinch of salt then bring to a simmer. Cook until both vegetables are tender, then drain thoroughly in a colander and return to the pan.
  2. Add the butter and horseradish to the veg and mash, using a potato masher, until you’re happy with the texture. I like to keep it quite rustic. Season with salt and pepper to taste. (At this stage you can cool the mash, keep it in the fridge and reheat it to serve.)
  3. Serve the swede and carrot mash piping hot, finished with a sprinkling of chopped parsley.
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