Jamie Oliver Carrot And Swede Mash

I wasn’t planning on falling in love with a root mash. But then I made this Jamie Oliver Carrot And Swede Mash and everything changed. It’s got this gentle sweetness—carrots doing their best—and that earthy, almost mysterious depth from swede. I mean, who really cooks with swede anymore? Turns out, we all should. The butter melts in, the nutmeg dances around your nose… and suddenly, it’s more than a side. It’s something else entirely. This is comfort in a bowl, no question. (inspired by Jamie Oliver)

Ingredients Needed

For the actual mash:

• 1 small swede (about 600g)
• 500g carrots
• 1 bay leaf (optional)
• ½ tsp sea salt
• 25g salted butter (or 1 tbsp olive oil for dairy-free)
• ¼ tsp nutmeg
• ⅛ tsp black pepper

How To Make Jamie Oliver Carrot And Swede Mash

1. Start by peeling the swede. It’s stubborn. Like cutting into a vegetable that doesn’t want to be eaten. Chop it into cubes—don’t stress about perfect shapes. Just not too big. Carrots? Same treatment. Keep everything kind of uniform or risk mushy bits clinging to chunks that still crunch. Not great.
2. Dump the lot into a big pot. Add your bay leaf if you’re in the mood. Salt too. Cover them almost entirely with water, slap a lid on, and get it boiling. When it’s bubbling, turn it down. Let it simmer away for 15–20 minutes. You’ll know they’re done when your knife goes in with no resistance. Like they’ve given up.
3. Drain them. Not carelessly—keep that water if you might need a base for gravy. Let the veg sit in the colander a moment to steam off the extra moisture. Don’t rush. Damp mash is no one’s dream.
4. Back in the pot with them. Add the butter. Let it melt on contact. Then the nutmeg. The pepper. And mash. Properly. With intent. Smooth, chunky, whatever feels right to you. I like some texture, so I stop before it turns to baby food.
5. Eat it hot. Seriously. The kind of dish that doesn’t wait well.

Why I Love This Recipe

It was Sunday. Roast chicken, rain threatening the windows, that kind of day. This mash ended up louder than the chicken. It’s not flashy, but there’s something deeply reassuring about it. The kind of food that says, “You’re okay. Sit down. Breathe.”

Recipe Tips

• Fresh swede matters. Old ones taste tired.
• Chop evenly, or pay the price in weird textures.
• Don’t let the pot boil itself into oblivion. Keep an eye.
• That cooking water, Liquid gold for sauces.
• Taste before serving. Always. Nutmeg is sneaky.

How To Store This Carrot And Swede Mash

• On the counter: No more than a couple hours. It’s not invincible.
• In the fridge: A sealed container will keep it decent for about 3 days. Not more.
• Freezer: Sure. Pack it flat, label it. It’ll hang on for 2 months. Thaw gently.
• Warming It Back Up: Oven – low and slow. 350°F. Covered with foil, give it 20 minutes or so. Microwave – quick but not careless. Stir halfway. Make sure it’s hot all through.

Stuff People Usually Ask:

Can I throw in other veg?
Absolutely. Parsnip’s good. Potato works. Just keep the pieces similar.

Bay leaf—really necessary?
Not at all. Nice touch, but skip it if you don’t have one.

How to make it smoother?
Use a ricer. Or a processor. Add a splash of milk if it feels stiff.

Frozen carrots okay?
Yep. Just adjust cooking time. They cook faster. Or slower. Who knows.

Nutrition Facts (per serving)

• Calories: 76
• Carbs: 12g
• Protein: 1g
• Fat: 3g
• Sugar: 6g
• Fibre: 3g
• Sodium: 220mg

Try More Recipe:

• Jamie Oliver Butter Bean Mash
• Jamie Oliver Beetroot Risotto
• Jamie Oliver Sweet Potato Mash 30 Minute Meals