Mashed swede, or rutabaga, is a wonderfully easy way to prepare this delicious root vegetable. I like to add a little nutmeg to give the naturally sweet swede a little flavour boost.
It struck me, while looking at swede recipes online recently, how different people's opinions of the poor vegetable are.
Some people describe it as sweet, delicious and easy to prepare.
Others claim that the vegetable is impossible to peel and chop, tastes horrible and is all in all pretty unpleasant.
Swede is easy to cook and delicious to eat
I am in the first camp.
Perhaps I've been lucky with the many swede specimens that have made their way into my home.
I've always found it to be easy to peel and chop and delicious to eat.
And while there are lots of delicious ways to cook it (scroll down for ideas) mashed swede is undoubtedly one of the easiest ways to prepare it.
What ingredients do you need to make mashed swede?
For full recipe including ingredients list, quantities and method please see the recipe card at the bottom of the page.
All you need to make this mashed swede with nutmeg is:
- a swede
- dairy free spread
- salt and pepper
Do you need any special equipment?
I'm fairly confident that you will have all the equipment that you need to make mashed swede in your kitchen already.
All you need is:
- chopping board
- sharp knife
- saucepan with a lid
How to make mashed swede with nutmeg
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Please do not reproduce this recipe without permission.
Mashed swede with nutmeg
- 1 swede (rutabaga) weight approx 600g
- Pinch ground nutmeg
- 1 tablespoon dairy free spread
- Salt and pepper
- Peel the swede and chop into equal sized pieces.
- Place in a pan of boiling water and cook until soft, around 20 minutes.
- Drain and return to the saucepan with a pinch of ground nutmeg, 1 tablespoon dairy free butter and some salt and pepper.
- Mash well until smooth and serve immediately.
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