Name: Nigella Root Vegetable Mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 250 grams swede (rutabaga), cubed; 250 grams carrots, cubed; 100 grams garlic & herb cream cheese; Salt, to taste; Pepper, to taste; Freshly ground nutmeg

This creamy Nigella Root Vegetable Mash is made with tender swede, carrots, and rich garlic & herb cream cheese. This simple recipe creates a wonderfully fluffy, savory, and garlicky side dish. The result is a comforting and easy mash that is perfect for a weeknight dinner or alongside a Sunday roast. This easy recipe serves 4 people and can even be served as a cold dip.

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Nigella Root Vegetable Mash Ingredients

250 grams swede (rutabaga), cubed
250 grams carrots, cubed
100 grams garlic & herb cream cheese
Salt (to taste)
Pepper (to taste)
Freshly ground nutmeg

How To Make Nigella Root Vegetable Mash

Cook the vegetables: Place the cubed swede and carrots in a pot of water. Bring to a boil and cook for 15-20 minutes. You can also steam them. Cook until the vegetables are very tender when pierced with a fork.
Drain and mash: Drain the vegetables very well. Return them to the pot (off the heat) and mash them until they reach your desired smoothness.
Blend in the cheese: Add the garlic & herb cream cheese directly to the hot mashed vegetables. Stir or blend vigorously until the cheese has completely melted and is fully mixed in.
Season and serve: Season the mash with a little salt, fresh black pepper, and a good grating of fresh nutmeg. Serve hot.

Recipe Tips

Drain the Veggies Well: After boiling, make sure to drain the carrots and swede thoroughly. Any extra water will make your mash runny and prevent the cream cheese from making it rich.
Use Room Temp Cream Cheese: For the smoothest, most well-blended mash, let your cream cheese sit on the counter for 20-30 minutes before you use it. Room temperature cheese will melt instantly into the hot vegetables.
Season Last: The garlic & herb cream cheese already contains salt. Taste the mash after you have mixed in the cheese, and then decide how much (if any) extra salt it needs.
Use Fresh Nutmeg: Freshly grated nutmeg has a much warmer, spicier, and more aromatic flavor than pre-ground nutmeg. It adds a special warmth that pairs perfectly with the root vegetables.

What To Serve Root Vegetable Mash

This garlicky mash is a fantastic and easy side dish for almost any main course. It’s a great alternative to mashed potatoes. Serve it with a roasted chicken, pan-seared pork chops, or alongside bangers and mash (sausages). It also pairs wonderfully with baked salmon or a hearty beef stew. As the recipe notes, you can also let it cool completely and serve it as a cold dip with crackers or vegetable sticks.

How To Store Root Vegetable Mash Leftovers

Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can reheat it gently in a saucepan over low heat or in the microwave.
Freeze: We do not recommend freezing this mash. The cream cheese will likely separate when thawed, and the vegetables can become watery, leading to a grainy and unpleasant texture.

Nigella Root Vegetable Mash Nutrition Facts

Calories: 110 kcal
Total Fat: 5g
Saturated Fat: 3g
Cholesterol: 15mg
Sodium: 250mg
Total Carbohydrate: 12g
Dietary Fiber: 4g
Sugars: 7g
Protein: 2g

Frequently Asked Questions

What is swede? Swede is a root vegetable popular in the UK. In the United States, it is known as a rutabaga. They are the same vegetable, and either name can be used at the store.
Can I use plain cream cheese? Absolutely. If you use plain cream cheese, you may want to add one or two cloves of minced fresh garlic or a generous spoonful of chopped fresh chives to get that same savory, garlicky flavor.
Can I use different root vegetables? Yes, this recipe is very flexible. You could easily swap the carrots or swede for parsnips, celeriac (celery root), or even potatoes to create a different flavor profile.