Serve this creamy mash with my juicy Meat Patties in Mushroom Sauce.
A couple of weeks ago I was commissioned to develop recipes for a vegetable guide for a freelance job. The vegetables I was given were the worst kind or so I thought. Leeks, Celeriac, Beetroot and Swede or, as the latter known in the US, rutabaga. I love vegetables but let’s be honest, some of them are just not appealing in any way you look at them, and I was asked to work with that kind! However, after spending some time brainstorming and doing research I found new and exciting ways to cook those cast-offs of the culinary world. I cannot share the recipes with you just yet but this Sweet Potato and Swede Mash is a result of my new found knowledge of how wonderful, delicious and nutritious swede or rutabaga is!
What is swede and what does it taste like?
We all love sweet potatoes, their wonderful flavour and creamy texture pair well with almost anything. Swede is another matter. It belongs to the same family as cabbage and tastes quite bitter when eaten raw. However, cooking transforms swede and combining it with sweet potatoes in a creamy mash truly makes swede shine.
Why eat it you might ask? Well, swede is incredibly nutritious and very low in calories. It is however high in antioxidants, vitamins A and C and a number of minerals. Last week when I cooked Cod Roasted in Mustard Sauce, this Sweet Potato and Swede Mash was what went on the side. I cannot tell you enough what a wonderful partner this sweet tasting mash made to mustardy fish!
How do I make sweet potato and swede mash?
Peel and cube both sweet potatoes and swede and boil with some thyme for extra flavour until tender enough to mash. Mash with plenty of butter and a touch of chopped parsley. It’s that easy and utterly delicious! More delicious vegetable side dishes to try:
Creamy Braised Cabbage with Bacon and Mushrooms Eggplant Caviar with Cracked Coriander Seeds Roasted Parmesan Broccoli Feta and Zucchini Fritters
Originally published in 09/2015. Updated and republished in 10/2019.
