Creamy Mashed Swede

I recently discovered swedes at my local green grocer. I believe they are called rutabagas in America, but I don’t recall ever seeing it there. They seem to be more commonly available in New Zealand and I can’t believe it took me this long to discover this vegetable. It looks like a cross between a beetroot and turnip with a slightly yellow creamy color with the slightest hint of a deep beetroot like color on the outside.

Compared to a potato, a swede is much lower in calories and carbohydrates making it my new favorite root vegetable. I’m generally not a huge fan of mashed potatoes but I loved the taste of this recipe.  I used macadamia oil which gives it a nutty taste but I’m sure it’ll be just as good with butter.

Creamy Mashed Swede

450 grams swede
1 tbs macadamia oil
1/2 tsp salt

  1. Peel and chop the swede into small cubes.
  2. Boil the cubed swede in water until tender.
  3. Drain.
  4. In a food processor, add in the remaining ingredients and process until smooth.
  5. Serve warm.

Makes 4 rich servings.


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