← Nouns Cooking · British & Irish

Ingredients

• 500 g carrots, peeled and chopped
• 600 g swede (1 medium), peeled and cut into small chunks
• 50 g Butter
• 2 tbsp Crème fraîche (optional)
• 1 tsp thyme leaves (optional)
• 1 pinch grated nutmeg
• Salt
• 1 tsp coarsely ground black pepper

Method

1. Put the swede in a pan of cold salted water, bring to the boil and cook for 5 min, then add the carrots (swede takes longer).
2. Simmer for 15–20 min more until both are completely soft when pierced with a knife. Drain and leave to steam dry for a few minutes.
3. Meanwhile, melt the butter with the thyme in a small pan, letting it turn lightly nutty-brown if you like.
4. Mash the vegetables roughly, then beat in the butter, crème fraîche, nutmeg, plenty of black pepper and salt to taste. Serve hot.

Tips

• Leave it a little chunky: it is meant to be rustic, not a purée.
• Use olive oil instead of butter and skip the crème fraîche for a vegan version.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food BBC Food