Recipe Page: Swede

Swede and Carrot Mash

Duration: 35 minutes

A super tasty side made unique.

Utensils

  • Large pot
  • Potato masher

Ingredients

  • 1 swede, peeled and diced
  • 2 large carrots, peeled and diced
  • 2 tablespoons butter
  • 1/4 cup milk (or vegetable broth for a richer flavor)
  • Salt and black pepper to taste
  • Chopped fresh parsley for garnish

Instructions

  1. Place the diced swede and carrots in a large pot and cover with water. Bring to a boil over medium-high heat.
  2. Reduce the heat to medium-low and simmer for 20-25 minutes or until the vegetables are tender.
  3. Drain the cooked swede and carrots and return them to the pot.
  4. Add butter and milk to the pot, then mash the vegetables using a potato masher until smooth and creamy.
  5. Season with salt and black pepper to taste.
  6. Serve the swede and carrot mash hot, garnished with chopped fresh parsley.

Swede and Lentil Shepherd’s Pie

Duration: 60 minutes

A delicious classic made easy.

Utensils

  • Large pot
  • Baking dish

Ingredients

  • 2 medium swedes, peeled and diced
  • 2 large carrots, peeled and diced
  • 1 cup green or brown lentils, rinsed
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 cups vegetable broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • Mashed potato topping (prepared separately)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until softened.
  3. Add diced swede and carrots to the pot, along with rinsed lentils, vegetable broth, tomato paste, dried thyme, salt, and black pepper. Bring to a boil.
  4. Reduce the heat to low, cover, and simmer for 20-25 minutes or until the vegetables and lentils are tender and the liquid is absorbed.
  5. Transfer the mixture to a baking dish and spread the mashed potato topping over the filling.
  6. Bake in the preheated oven for 20-25 minutes or until the mashed potato topping is golden brown and the filling is bubbly.
  7. Serve the swede and lentil shepherd’s pie hot.

Roasted Swede Wedges

Duration: 40 minutes

Roasty flavours encased by a delicious wedge.

Utensils

  • Baking sheet

Ingredients

  • 1 large swede, peeled and cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a bowl, toss swede wedges with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
  3. Arrange the swede wedges in a single layer on a baking sheet.
  4. Roast in the preheated oven for 25-30 minutes, flipping halfway through, or until the swede is tender and golden brown.
  5. Serve the roasted swede wedges hot, garnished with fresh parsley.