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Miso swede and carrot mash recipe

Miso swede and carrot mash recipe

2 ratings

We've given classic swede and carrot mash a glow up by adding a dash of miso for the ultimate umami side. This vegan dish will be a great addition to your Christmas dinner. See method

  • Serves 6
  • 5 mins to prepare and 40 mins to cook
  • 145 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 1 swede, about 600g, peeled and chopped into 2cm chunks
  • 700g carrots, chopped
  • 2 sprigs fresh thyme, plus extra to garnish
  • 1 Tesco Vegetable Stockpot
  • 45g vegan butter such as Flora Plant Salted Butter
  • 1 tbsp Tesco Miso Paste

Each serving contains

  • Energy

  • Fat

    7g 10%
  • Saturates

    4g 19%
  • Sugars

    14g 16%
  • Salt

    1.1g 19%

of the reference intake
Carbohydrate 15.2g Protein 1.6g Fibre 7.3g


  1. Put the chopped swede and carrots into a large saucepan with the sprigs of thyme and cover with water. Bring to a simmer, add the vegetable stockpot and cook for 30-35 mins, until tender when tested with a fork. Remove the thyme stalks and drain well.

  2. Season with salt and black pepper, 1 tbsp of the vegan butter and the miso paste. Use a handheld stick blender to purée until smooth. Alternatively, use a potato masher to crush together.

  3. Heat the rest of the vegan butter with the leaves from the other sprig of thyme in the microwave or a small saucepan until completely melted.

  4. Spoon the swede mash into a warmed serving dish and swirl the top. Pour over the thyme butter before serving.

See more Vegan Christmas recipes

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