A couple of weeks ago I was commissioned to develop recipes for a vegetable guide for a freelance job. The vegetables I was given were the worst kind or so I thought. Leeks, Celeriac, Beetroot and Swede or, as the latter known in the US, rutabaga. I love vegetables but let’s be honest, some of them are just not appealing in any way you look at them, and I was asked to work with that kind! However, after spending some time brainstorming and doing research I found new and exciting ways to cook those cast-offs of the culinary world. I cannot share the recipes with you just yet but this Sweet Potato and Swede Mash is a result of my new found knowledge of how wonderful, delicious and nutritious swede is!
We all love sweet potatoes, their wonderful flavour and creamy texture pair well with almost anything. Swede is another matter. It belongs to the same family as cabbage and tastes quite bitter when eaten raw but cooking transforms swede and combining it with sweet potatoes in a creamy mash truly makes swede shine. Why eat it you might ask? Well, swede is incredibly nutritious and very low in calories. It is however high in antioxidants, vitamins A and C and a number of minerals.
Last week when I cooked Cod Roasted in Mustard Sauce, this Sweet Potato and Swede Mash was what went on the side. I cannot tell you enough what a wonderful partner this sweet tasting mash made to mustardy fish!
- 500 g/ 1 large Swede
- 800/ 2 medium Sweet Potatoes
- 4-5 sprigs of fresh thyme, leaves only
- 1 tbsp flat leaf parsley, chopped
- 3 tbsp butter
- salt to taste
- Peel both sweet potatoes and swede and cube them. Cut swede in smaller chunks than sweet potatoes as it takes longer to cook.
- Boil both vegetables in the same pot together with 1 tsp of fresh thyme leaves for 15 minutes until fork tender.
- Mash with a potato masher until smooth, add butter, chopped parsley and salt to taste and stir to combine.