
What do you need to make swede (rutabaga) mash
- swede (rutabaga), about half a medium sized one
- chilli (optional), I have lots and thought I’d pop one in with the swede, it didn’t seem to make much difference!
- breadcrumbs. These are used both in the puree, and for the topping
- double cream.
- a little of any type of sugar, maple syrup etc. It just takes off a slightly bitter edge
- fresh ginger. Fresh gives a completely different flavour to ground ginger. It can be kept in the freezer and grated whilst still frozen
- nutmeg. You can definitely taste the nutmeg in this, so worth using. Please use whole nutmeg, freshly grated. The whole nutmegs keep for literally years, so are easy to have in. The ready ground stuff loses all flavour pretty quickly
- crushed garlic
- salt and pepper
How to make swede mash
- Peel and dice swede and simmer with a sliced red chilli for half an hour until tender. Drain and reserve the water for future use
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I used a food processor to mash it, but you could use a fork if you don’t have one
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Now add half the breadcrumbs, double (heavy) cream, a little maple syrup (or any other sweetener) finely grated fresh ginger, a good grating of nutmeg, salt, black pepper and generous amounts of crushed garlic
- Pile the swede mix in the middle and level off.
- Sprinkle over the remaining half of the breadcrumbs
- I drizzled olive oil over the top, but it is better without it
- Bake in a moderate oven until brown and crisp
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Or if the oven isn’t on for anything else, crisp it up under the grill
These images show the dish lined with cooked potato slices which worked really well. If you would like to make this version, oil the dish very well before putting the potato slices in or they will stick to the dish.
I have not made that version again, and now use the swede mash on its own, without the potato. If you included the potato, the swede mash could be used more as a main course, with some green beans or broccoli.
What changes can I make?
- change the swede to carrot
- add some grated cheddar cheese for extra protein, especially if using as a main course
- or use soft cheese, or a blue cheese
- use more chilli, for more spicy heat
- add curry spices for an Indian flavour
- or five spice for an Asian twist

This is a version of swede mash made with carrots instead of swede
Ingredients
- 500 g swede
- 20 g breadcrumbs
- 100 ml double cream
- 1 tblsp any sugar, maple syrup etc
- ½ tblsp ginger
- 2 cloves garlic
- 1 chilli
Optional
- 500 g potatoes
Topping
- 20 g breadcrumbs
Instructions
- Peel and dice the swede and simmer with the chilli for half an hour until tender.500 g swede, 1 chilli
- Drain and reserve the water for future use
- Now add half the breadcrumbs, double cream, maple syrup (or any other sweetener) fresh ginger, nutmeg, salt, black pepper and crushed garlic20 g breadcrumbs, 100 ml double cream, 1 tblsp any sugar, maple syrup etc, ½ tblsp ginger, 2 cloves garlic
- Pile the swede mix in the middle of a baking dish and level off.
- Sprinkle over the remaining half of the breadcrumbs20 g breadcrumbs
- Bake in a moderate oven until brown and crisp. Or if the oven isn’t on for anything else, crisp it up under the grill
If using potatoes - do this before piling the swede mixture into the baking dish
- Peel and slice potatoes, slice into medallions. If the skins are in good condition you could leave the skin on.500 g potatoes
- Place in a covered dish and microwave for 2 minutes until soft.
- Generously oil a baking dish and place the potato slices on the bottom and round the edges
Notes
What changes can I make?
- change the swede to carrot
- add some grated cheddar cheese for extra protein, especially if using as a main course
- or use soft cheese, or a blue cheese
- use more chilli, for more spicy heat
- add curry spices for an Indian flavour
- or five spice for an Asian twist
Nutrition
Other swede recipes
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