If you’re tired of plain old carrots, try out this carrot and swede mix for an easy vegan side dish that packs a nutritional punch. The carrots make the sometimes bitter and unpopular swede more acceptable to children and the fact that it is all chopped small helps too. This modern vegan version of the classic buttered carrot and swede mash is the perfect addition to a roast dinner offering plenty of vegan options.
This is the way my Mum always made carrots for our roasts at home (although she used to use copious amounts of butter rather than this olive oil version!).
Let’s face it, swede is not the most popular vegetable! Somehow, mixing it with carrot and chopping it up with some olive oil and parsley makes it sing! This is sometimes made as a carrot and swede mash but I prefer it chopped up like this.
Carrots are known for their benefits to eye health since they are a great source of beta-carotene that can be converted into vitamin A by the body and they also contain lutein which is also supports good eye health. They also contain many other beneficial plant compounds and antioxidants that are important for overall health. Eating the carrots with some fat, such as this dish with olive oil, helps the body to absorb the fat-soluble vitamins in the carrots.
The lesser known swede (or rutabagas as it is sometimes known) is also high in antioxidants, particularly vitamins C and E, and potassium, calcium and magnesium, amongst others. There are so many health benefits to swede, it is impossible to cover it in this short paragraph so, if you would like to learn more about wonderful swede, please see the excellent Healthline article.
- Carrots – choose lovely fresh bright carrots, organic if possible. You could choose different coloured carrots for an interesting twist!
- Swede – could be substituted for turnip.
- Olive oil – adds healthy fats for helping the body to absorb the fat-soluble vitamins.
- Nutmeg – a little grinding for depth of flavour.
- Parsley – for a splash of contrasting colour and rich in iron and antioxidants.
- Salt and pepper
- (Optional other herbs, such as thyme or tarragon)
Please see the printable recipe card at the bottom of this post for full list of ingredients and their quantities.
Cook the carrot and swede together either by boiling in water or steaming over boiling water for 15 minutes. Once cooked, drain and put back in the empty saucepan with the olive oil, herbs and seasoning. Using a table knife, chop in the pan until the vegetables are all cut into small chunks (this only takes a minute or so as the vegetables are soft and easy to chop quickly). Alternatively you could use a potato masher to mash it all together instead.
Please see the printable recipe card at the bottom of this post for full instructions.
- Check whether the carrot and swede are sufficiently cooked before draining. Do this by sticking the tip of a sharp knife or a fork into a large piece of each vegetable and ensuring it goes through easily. Cook for a little longer if still a little too hard.
- Save the cooking water for sauces, soups and stocks since it will contain the water-soluble vitamins (B vits and C) that have leached out of the vegetables while cooking. If you are making this side dish as part of a roast, you can use this cooking water to make the gravy.
Substitutions & Variations
- For a traditional buttery flavour, use vegan butter instead of the olive oil.
- You could also add stronger flavoured fresh herbs to make a stand-out side dish. Tarragon would work particularly well as would chervil.
- You could mash the suede and carrot together if you prefer that consistency – particularly good for babies and toddlers!
Making ahead & Storage
This can be made up to 3 days ahead and warmed in the oven (covered with baking paper and foil) or in the microwave. Keep covered in the fridge.
Any leftovers can be kept for another day or thrown into stir-fries or mixed with rice and other vegetables for a veggie hotpot.
📖 Recipe 📖
Chopped Carrot & Swede Side Dish
- 4 carrots peeled and chopped roughly
- 1 swede peeled and chopped roughly
- 2 tablespoon olive oil
- a pinch of salt and pepper
- a small grinding of nutmeg
- 1 tablespoon chopped fresh parsley
- Boil or steam the carrots and swede together for 12-15 minutes until soft (when checked with the tip of a sharp knife).4 carrots, 1 swede
- Drain the carrots and swede and add them back to the pan with the other ingredients (except the parsley).2 tablespoon olive oil, a pinch of salt and pepper, a small grinding of nutmeg
- Use a table knife to chop the ingredients against the bottom and sides of the pan and mix together well.
- Serve in a dish sprinkled with chopped parsley.1 tablespoon chopped fresh parsley
- Save the cooking water for use in sauces or soups so that you still get any vitamins that have leached into the water.
- To vary the recipe, you could add different herbs (tarragon or chervil would work really well) or you could mash the vegetables together instead of chopping.
Did you make this recipe? Please leave a ⭐ star rating ⭐ on the recipe card!
If you like this recipe, you may like these other delicious vegan and gluten-free side-dishes too: