At home in Northern Ireland we call swedes turnips and we’re much more likely to make carrot & parsnip mash. Here in Dublin people serve us mashed carrot and swede which is pretty good too. Serve with meat dishes.
Mashed carrots & swedes – serves 4
- 300g carrots, chopped small
- 200g swede, chopped small
- 25g butter
- 1 tsp light brown sugar
- pinch of grated nutmeg
Boil the vegetables in a large pan of boiling salted water for about 20 minutes or until soft. Drain well and return to the pan. Add the butter, sugar and nutmeg and mash together well.
Jono & Jules do food & wine 
Beautiful mash !