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- Serves 6
- 5 mins to prepare and 40 mins to cook
- 145 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 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
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Shop ingredientsEach serving contains
- Energy
- 600kJ 145.0kcal
- Fat
- 7g
- Saturates
- 4g
- Salt
- 1.1g
- Sugars
- 14g
of the Reference intake
Carbohydrate 15.2gProtein 1.6gFibre 7.3g
Method
- 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
