Nigella Root Vegetable Mash is made with parsnips, swede (rutabaga), carrots, garlic, butter, and nutmeg. This recipe creates a creamy, comforting mash with autumnal warmth—ideal alongside roasts, stews, or grilled dishes. It takes about 45 minutes to prepare and serves 4–6.
Nigella Root Vegetable Mash Ingredients
- 600 g parsnips
- 600 g swede (rutabaga)
- 300 g carrots
- 2 fat garlic cloves
- 2 tsp fine sea salt
- 75 g unsalted butter
- Grinding of nutmeg
- Grinding of black pepper
- 1–2 tsp sea salt flakes (or ½–1 tsp fine salt)
How To Make Nigella Root Vegetable Mash
- Prep Veg: Peel parsnips, swede, and carrots. Cut parsnips & swede into chunks; halve carrots to smaller pieces.
- Boil Vegetables: Place all vegetables and whole garlic cloves in a pan, cover with cold water, add the fine salt, partially lid, and bring to a boil.
- Simmer: Reduce to a robust simmer and cook for about 30 minutes until all are very tender.
- Drain & Reserve: Save a bit of cooking water, then drain the vegetables and garlic.
- Blend: In the hot pan, mash with butter, nutmeg, pepper, and sea salt.
- Adjust Texture: Add a tablespoon of cooking water (or more) and mash/blend to desired smoothness. Season further if needed.
Recipe Tips
- Ensure Carrots are Soft: Fully tender carrots prevent graininess in the mash.
- Save Cooking Water: Extra can be used to loosen the mash or make soup.
- Reheat Easily: Warm gently with a splash of milk or stock.
- Flavor Upgrades: Finish with crème fraîche, chopped herbs, or a drizzle of olive oil.
- Vegan Adaptation: Substitute butter with olive oil or vegan spread.
What To Serve With Root Vegetable Mash
This creamy mash pairs beautifully with roasted pork, chicken, beef, or grilled fish. It complements hearty stews and also works well with vegetarian mains such as nut roasts or glazed root vegetables.
How To Store Root Vegetable Mash
Refrigerate: Store in an airtight container for up to 3 days. Reheat gently with a splash of milk or stock.
Freeze: Mash freezes well—portion into containers and thaw in the fridge before reheating.
Root Vegetable Mash Nutrition Facts
- Calories: 180 (per 150g serving)
- Total Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Sugar: 9g
- Protein: 3g
- Sodium: 550mg
FAQs
Can I use only one type of vegetable?
Yes, though using all three creates a richer, more complex flavour.
Is mashing by hand okay?
Absolutely—just ensure the veggies are fully tender, or the texture may be coarse.
Can I make it ahead?
Yes—reheat with milk or stock; it also freezes well.
Can I skip the garlic?
You can, but the garlic gives a depth of flavour that enhances the mash.
What kind of nutmeg should I use?
Freshly grated nutmeg delivers the best aroma and taste.
Nigella Root Vegetable Mash
Description
A creamy, autumn-warming mash of parsnips, swede, and carrots, subtly seasoned with garlic, butter, nutmeg, and pepper—perfect alongside roasts and stews.
Ingredients
Instructions
- Prep and chop all vegetables.
- Boil with garlic and salt until very tender (~30 mins).
- Reserve a bit of cooking liquid and drain veggies.
- Mash/blend with butter, nutmeg, pepper, and salt.
- Add cooking liquid to reach desired consistency; season to taste.
Notes
- Mash can be made ahead and reheated with milk or stock.
- Save cooking liquid for soups or to loosen the mash.
- Vegan version: use olive oil or vegan butter.