Carrot and Swede Mash

A classic blend of seasonal root vegetables with a twist with fresh rosemary and caraway seeds. A delicious side dish with roasted meat and poultry.

RECIPE INFO

Serves 4-6

Preparation Time
min

Cook time
min

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INGREDIENTS

  • 6 large carrots
  • 2 small swede
  • 3 sprigs fresh rosemary
  • 1 clove garlic, crushed
  • 200ml rapeseed oil
  • Salt and black pepper to taste
  • 2 teaspoons caraway seeds

METHOD

Pre-heat the oven to 185°C / 160°C Fan / Gas Mark 4.

Peel and chop the carrots and swede, put into the saucepan and mix with the rosemary and garlic then drizzle with the rapeseed oil. Put the lid on the saucepan.

Bake in the pre-heated oven at 185°C / 160°C Fan / Gas Mark 4 for approximately 40 minutes, with the lid on.

Remove the saucepan from the oven and mash the cooked carrots and swede then season with salt and black pepper and add the caraway seeds.

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