This side dish is great when served with a juicy succulent joint of meat – the crunch of the Mustard Seeds coupled with the smooth creamy textures of the Swede and Carrots.

You can make the mashing as thorough as you want – ranging from barely breaking it up (a personal favourite) through to making it so smooth you could drink it through a straw (but don’t try to drink it…)

To Serve 4
450g Swede
450g Carrots
Salt and Pepper
25g Butter
1tsp Black Mustard Seeds
2 pieces Preserved Stem Ginger in Syrup, drained

1. Peel and dice the Swede and Carrots into chunks – the smaller the pieces the faster they’ll cook and the easier it will be to mash in into a smooth texture at the end. I’d recommend about two centimetres squared.
2. Bring two pans of lightly salted water to the boil, and cook the Swede and Carrots separately, and cook until they are tender.
3. In a small heavy based saucepan, melt the Butter, and add the Mustard Seeds, cooking until they begin to pop. Chop the Preserved Stem Ginger up, and add to the pan, stirring for a minute over a low heat.
4. Drain the Swede and Carrot very well, tossing in the colander to break them up a little bit. Mash them into the same pan using a Vegetable Mill or Potato Masher, according to how you’d like the texture. Season generously with Pepper, and stir in half of the Mustard and Ginger mixture.
5. Transfer to a serving dish, and pour the remaining Mustard and Ginger mixture over the top, and serve at once.

Photo Courtesy of: nedrichards