On Boxing Day, my sister in law put out a huge spread of food and there must have been 10 different vegetable dishes, including, some swede mash. I, very obligingly, ate a huge amount of said vegetable dishes, including the swede which was very tasty, and I decided there and then it was time to have a play with a new vegetable. Enter: swede.
The obvious thing to do was a mash for starters, which I did by peeling and chopping a swede, steaming it, then mashing with coconut oil and salt & pepper. It was very nice as a starting point and great for eating with some of my other veggie dishes, lovely for soaking up marinades. I know lots of swede mash includes butter and cream, but that’s all too much for me.
Next I steamed swede and carrots and mashed half of them with 0% creme fraiche and my homemade harissa, which was good, but even nicer when I threw in some tahini sauce too..
Salt and Pepper
And roasted it for about an hour and a half – next time I would steam the vegetables slightly before roasting, it did take a while to get really good!!
So I guess, really, you can do anything with swede, the flavour isn’t that strong, and I think that it benefits from being added to. It is quite watery though so I think it benefits from being beefed up with other ingredients.
I enjoyed the leftover dip yesterday with some lovely baked butternut squash chips..