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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
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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
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