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Rutabaga carrot mash served in a white bowl and garnished with fresh parsley.

Carrot and Rutabaga Mash (Carrot and Swede Mash)

Quick and easy to make, carrot and rutabaga mash is a great make ahead side dish. Full of flavor and gluten-free and vegetarian.
5 from 1 vote
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Course: Side Dish
Cuisine: American, British
Diet: Gluten Free, Vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 100kcal
Author: Betty Davies

Ingredients

  • 1 rutabaga (swede) (about 600g / 1.3lbs)
  • 3 carrots (about 650g / 1.4lbs)
  • 1 tablespoon salted butter
  • 2 tablespoons sour cream
  • ¼ cup (60ml) milk
  • salt and pepper to taste

Instructions

  • Peel the rutabaga and carrots and cut into chunks.
  • Add to cold salted water and bring to the boil.
  • Boil for around 30 minutes until tender and drain. Let steam for 5 minutes to remove excess moisture.
  • Place a pan on a medium heat, and add in the butter, sour cream, milk and a little salt and pepper. Allow everything to melt together and take off the heat.
  • Add the cooked rutabaga and carrots to the cream mixture. Mash together until you reach your desired consistency.
  • Season to taste.

Notes

  • Cut the carrots and rutabaga into similar sized pieces so that they cook evenly.
  • Salt the water that you cook the veggies in. This will help to add flavor right from the start.
  • Cook the rutabaga and carrots until fork tender. Don't overcook them as this can cause them to be more liquidy.
  • Warming the milk and sour cream will help it to absorb into the rutabaga and carrots more easily.

Nutrition

Calories: 100kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 87mg | Potassium: 470mg | Fiber: 4g | Sugar: 7g | Vitamin A: 7794IU | Vitamin C: 27mg | Calcium: 81mg | Iron: 1mg