Swede mash


First published in 2022
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Bring a pan of salted water to the boil. Meanwhile, peel and dice the swede into 2cm pieces

  • 1 swede, weighing approx. 400g

Cook the swede in the salted boiling water for 20–25 minutes. Timings will vary a little with each swede; larger, older ones are a little tougher so take longer. Be careful not to overcook the swede as it can become watery and flavourless – it's ready when a fork easily pierces through the vegetable without resistance


Once soft enough to mash with the back of a fork, drain the swede then place back in the pan with the butter and cream (if using). Using a potato masher, mash to a smooth consistency. You can leave it a bit chunky if you prefer – this is nice if you're serving swede with mashed potatoes to give some variation in texture

  • 40g of butter
  • 70g of double cream, (optional)

Taste and season with plenty of salt and freshly cracked black pepper. If it is slightly bitter, you can add a pinch of sugar to offset this. Fold through the chives and serve hot

First published in 2022
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