Carrot And Rutabaga Mash Carrot And Swede Mash Food

CARROT AND SWEDE MASH

Steps:

• Peel the swede, then chop the flesh into rough cubes - about 1 ½ cm sq.
• Scrub the carrots well, then top and tail. No need to peel. Chop into similar sized piece to the swede.
• Place in a large lidded pan along with the bay leaf and salt.
• Almost, but not quite, cover with water. Bring to the boil with the lid on then simmer for about 15 to 20 minutes until the cubes are cooked, but not mushy. You can test by inserting a knife into a cube of each. If it goes in easily, it's done.
• Drain through a colander, reserving the cooking liquid for gravy or soup. Allow to steam dry a little, then return to the pan. Add the butter, nutmeg and pepper and mash to your desired consistency.

CARROT AND RUTABAGA MASH (CARROT AND SWEDE MASH)

Steps:

• Peel the rutabaga and carrots and cut into chunks.
• Add to cold salted water and bring to the boil.
• Boil for around 30 minutes until tender and drain. Let steam for 5 minutes to remove excess moisture.
• Place a pan on a medium heat, and add in the butter, sour cream, milk and a little salt and pepper. Allow everything to melt together and take off the heat.
• Add the cooked rutabaga and carrots to the cream mixture. Mash together until you reach your desired consistency.
• Season to taste.

CARROTS AND RUTABAGA MASH

Steps:

• Boil carrots and rutabaga together until just soft. Drain and add butter. Smash together using either a potato masher or food processor until it looks like a puree. Season with lots of pepper and a little salt. Transfer to a serving dish and garnish with fresh parsley.

CLAPSHOT (POTATOES, CARROTS & RUTABAGA)

Steps:

• Peel the rutabaga and cut it in thin slices.
• Put it in a large pot with plenty of water and bring it to a boil.
• Meanwhile, peel the carrots and cut them in thick slices.
• When the rutabaga has been cooking for about 10 minutes, add the carrots.
• Meanwhile, peel the potatoes, and cut them into large chunks.
• When the rutabaga has been cooking for 20 minutes (total) add the potatoes, and cook for about another 20 minutes.
• When all the vegetables are tender, drain them and mash them with the butter, salt and pepper.
• These are delicious mashed somewhat coarsely and served as-is.
• You can also purée them very well, beat in the egg, and turn them into a buttered casserole dish, then bake them until lightly toasted on top.

GORGEOUS MASHED SWEDE (RUTABAGA)

Steps:

• Peel and cube the swede and boil for 40 minutes or so until completely tender.
• Drain and return to the dry pan and place over a low heat to allow the excess water to evaporate off.
• Mash in the pan with a little milk, a lot of butter, some salt and plenty of freshly ground black pepper.
• You won't believe how good it is!