Miso swede and carrot mash recipe
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
- 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
of the reference intake
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.
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.
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.
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