A good mash doesn’t have to be boring or an afterthought. This vegan swede mash is a bowl of sweet, nutty goodness topped with lightly golden crispy fried garlic and a dash of delicate walnut oil.
Peel the swedes and cut into large pieces. Place in a saucepan, add some salt and cook for 20 minutes.
Peel the garlic cloves and slice thinly. Add 1 tbsp of avocado oil to a sauce and fry garlic cloves at medium heat until lightly golden. Set aside.
Pick the leaves of the flat leaf parsley and discard the stalk.
When the swede is done, drain, place back in the saucepan and roughly mash with a potato masher. Add ½ the parsley and season with salt and pepper to taste. Mix thoroughly.
Place swede mash into a shallow bowl. Add the slices of fried garlic and the rest of the parsley to one side.
Drizzle some walnut oil on top.
Serve.
Notes
If you can’t find swede, the best substitute would be turnip. Alternatively, if having the swede on its own is not as popular, you can add some carrots. Carrot and swede mash is absolutely delicious!
You can replace flat leaf parsley for coriander, chervil or tarragon.
Any vegetable oil to fry the garlic would be suitable. Try not to use an oil that is overly aromatic as you want to hero the intense flavours of the garlic.
If you would like your mash to be ultra-smooth, put it through a potato ricer.
You can use olive oil instead of walnut oil if you don’t have any handy. It just rounds off the mash well and gives it a bit of shine when mixed through. Alternatively, you can omit altogether.
This is a vegan swede mash recipe; however, if you love adding butter and cream to your mash, go ahead! Like potatoes, it will give it that extra creamy finish.