We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
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
of the reference intake Carbohydrate 15.2g Protein 1.6g Fibre 7.3g
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
Before you comment please read our community guidelines.