Easy Mashed Swede (rutabaga) recipe
How to prepare the root vegetable swede, perfect for Burns Night celebrations!
4
people
Equipment
- 1 Potato Masher
Ingredients
- 1 Swede - size depending on how many people you are cooking for. A 300g swede usually makes enough for 2.
- 1 tbsp Butter - vegan
- Salt and pepper to taste
Instructions
- Place a large pan of water, filled halfway, on to boil
- Meanwhile, peel the swede. This is easy if you use a vegetable peel, the skin is not too tough, similar to that of a potato.
- Then, top and tail the peeled swede, and cut into chunks. It doesn't matter really how big or small the chunks are. If you find that you are struggling to cut through this tough root veg, simply cut them into larger pieces. They'll just take longer to cook.
- Place the chunks of swede into the pan of boiling water, and keep at a brisk simmer until the swede is tender.
- Once cooked, drain the swede then return to the pan (removed from the heat).
- Add the butter and mash well. You won't get a really smooth puree from swede as it has a slightly fibrous texture, unlike potato.
- Add salt and pepper to taste.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Easy Mashed Swede (rutabaga) recipe
Amount per Serving
Calories
61
% Daily Value*
Fat
3
g
5
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1
g
Cholesterol
8
mg
3
%
Sodium
34
mg
1
%
Potassium
295
mg
8
%
Carbohydrates
8
g
3
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
1
g
2
%
Vitamin A
89
IU
2
%
Vitamin C
24
mg
29
%
Calcium
42
mg
4
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.