Creamy Carrot & Swede Mash

1. Peel the swede and chop it into chunks around 2-3cm across. Trim and peel the carrots, then thickly slice them.

2. Warm 2 tbsp oil in a large pan, then add the swede and carrots and season with a small pinch of salt and pepper. Fry, stirring every so often, for 5-8 mins till the veg are lightly browned and softened. While the veg fry, fill your kettle and boil it.

3. Add half the thyme sprigs to the pan (keep the rest for later). Carefully pour 1 ltr hot water into the pan – it will splutter when you add the water so add a little to start, then pour in the rest once the pan has calmed down. Cover with a lid, turn up the heat and bring to the boil. Once it’s boiling, turn the heat down. Simmer for 15-20 mins till the veg are tender.

4. Meanwhile, pick the leaves off the remaining thyme sprigs.

5. When the veg are tender, drain them then tip them back into the pan. Pick out the thyme sprigs and discard them.

6. Pop the pan back on a low heat and warm for 1-2 mins, stirring often, to sizzle off any excess water. Pour in 150ml of the milk and 50g butter. Keep the pan on the heat and warm the milk for 2-3 mins, stirring often. Take the pan off the heat and use a potato masher to gently mash the carrots and swede together.

7. When the mash is smooth, add the remaining thyme leaves. Stir to mix, taste and add more salt or pepper if you think it needs it. Spoon into a warm dish and serve.

8. Love Your Leftovers
Leftover mash will keep in the fridge for up to 3 days in a sealed tub. It makes a great instant topping for pies, such as veggie Shepherd’s pie. Simply make your filling, then spoon the mash over the top and grill. If you don’t have quite enough mash, you could combine it with mashed potatoes.