Ingredients
Vegetables
- 550g/19.5oz carrots (about 4 large), peeled and cut into 1 inch chunks
- 1 swede/ratabaga (about 675g/24oz), peeled and cut into 1 inch cubes
Flavorings and Add-ins
- 1 heaped tbsp vegan cream cheese
- 1 tsp garlic powder
- Handful freshly chopped herbs
Other Ingredients
- 2 heaped tbsp vegan butter
- 25ml / 1/8 cup unsweetened plant milk (oat, soya, or almond)
- 1/2 tsp salt
- Cracked black pepper, to taste
Instructions
- Boil Water: Bring a large pot of salted water to a rolling boil to prepare for boiling the vegetables.
- Prepare Vegetables: Peel the carrots and cut them into 1 inch chunks. Remove both ends of the swede, peel it carefully using a sharp knife, and cut into 1 inch cubes.
- Cook Vegetables: Place the chopped carrots and swede into the boiling salted water. Simmer gently for about 25 minutes until the vegetables are soft and easily pierced with a knife. If they are not fully tender, continue simmering for an additional 5 minutes.
- Drain and Combine: Drain the cooked vegetables thoroughly, then transfer them back to the pot. Add vegan butter, plant milk, salt, and cracked black pepper to the pot.
- Blend to Smooth: Use a hand blender to blend the mixture until completely smooth and creamy. This should take about 30 to 60 seconds depending on the blender and desired consistency.
- Add Flavorings: Stir in the vegan cream cheese, garlic powder, and freshly chopped herbs. Mix well until evenly incorporated.
- Serve: Serve the carrot and swede mash warm as a delicious and wholesome side dish.
Notes
- Adjust the plant milk quantity if you prefer a thinner consistency.
- Use any combination of fresh herbs such as parsley, chives, or thyme for varied flavor.
- This mash can be prepared ahead and gently reheated before serving.
- For a nuttier flavor, try roasting the swede and carrots before mashing instead of boiling.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: British
- Diet: Vegan
