Creamy Garlic & Thyme Mashed Swede Purée

Rated 5.0 stars by 1 users

Cuisine

British

Servings

Prep Time

10 minutes

Cook Time

30 minutes

Calories

340

The humble swede—known as rutabaga in the US—is often overlooked, but this hearty root vegetable transforms beautifully when mashed with a few thoughtful additions. In this comforting and nutritious recipe, we elevate swede with the earthy fragrance of thyme and the deep umami of gently sautéed garlic.

The result is a creamy, golden mash that’s both elegant and nourishing. With its naturally sweet, slightly nutty flavour, swede provides an excellent alternative to traditional mashed potatoes, while offering more fibre and fewer carbs.

This dish is an ideal side during the colder months, pairing effortlessly with roasted vegetables, plant-based mains, or even hearty meat dishes for omnivores.

Whether you're looking for a fresh twist on a classic holiday side, or a cozy component to a weeknight dinner, this garlic and thyme mashed swede delivers in both flavour and versatility. Best of all, it's incredibly easy to prepare and lends itself beautifully to vegan and dairy-free adaptations without sacrificing taste or texture.

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Ingredients

1 large swede (rutabaga), about 800g, peeled and cubed
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon fresh thyme leaves (or 1 tsp dried)
50ml plant-based milk or cream (or dairy, if preferred)
1 tablespoon vegan butter (or regular butter)
Salt and pepper, to taste
Optional: grated nutmeg, to garnish

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Directions

Bring a large pot of salted water to a boil. Add the swede cubes and cook for 25–30 minutes until tender when pierced with a knife.
While the swede is boiling, gently sauté the garlic and thyme in olive oil over low heat for 3–4 minutes, just until fragrant. Do not brown.
Drain the swede thoroughly and return to the pot. Allow to steam-dry for 1 minute.
Mash the swede with a potato masher or use a food processor for a smoother texture.
Add the garlic-thyme oil, vegan butter, and plant-based milk. Blend or stir until smooth and creamy.
Season with salt and pepper to taste. Garnish with a touch of grated nutmeg if desired.

Nutrition

Serving Size: 1
per serving: Calories; 340

Amount/Serving % Daily Value

Fat: 6 grams; 8%
Saturated Fat: 1 grams; 5%
Cholesterol: 0 milligrams; 0%
Sodium: 210 milligrams; 9%
Carbs: 12 grams; 4%
Protein: 1 grams
Sugar: 4 grams
Fiber: 3 grams; 11%

10 Tips for Cooking Swede Mash with Thyme and Garlic

Choose a firm, heavy swede with smooth skin for best flavour and texture.
Cut swede into even-sized cubes for uniform cooking.
Don’t rush the boiling—undercooked swede won’t mash smoothly.
Let the boiled swede steam off excess moisture before mashing.
Sauté garlic gently—burnt garlic will turn bitter.
Use fresh thyme if available; it brings more aroma than dried.
Add a splash of oat or almond cream for extra richness.
For extra depth, roast the swede cubes before mashing.
A food processor makes it ultra-smooth, but hand-mashing offers rustic charm.
Taste and season well—salt enhances the natural sweetness of swede.

Serve It With Suggestions

Roasted nut loaf or vegan mushroom Wellington
Grilled sausages or lentil patties
Braised red cabbage or caramelised Brussels sprouts
Crisp green salad with lemon vinaigrette
Onion gravy or vegan peppercorn sauce
Toasted sourdough or garlic flatbread
Roast chicken or duck (for non-vegan option)
Hearty lentil stew or vegan bourguignon

FAQ’s

Q: Can I make this swede mash ahead of time?
A: Yes, it keeps well in the fridge for up to 3 days. Reheat gently and add a splash of milk to restore creaminess.

Q: Can I freeze mashed swede?
A: Absolutely. Let it cool, portion it into freezer-safe containers, and freeze for up to 2 months. Defrost in the fridge and reheat thoroughly.

Q: Can I use dried thyme instead of fresh?
A: Yes, use 1 tsp of dried thyme for every tablespoon of fresh.

Q: Is this dish gluten-free?
A: Yes, all ingredients in this recipe are naturally gluten-free.

Q: What can I substitute for plant milk or cream?
A: You can use regular dairy cream or even a spoonful of cream cheese for added richness.

Q: Can I add other herbs?
A: Definitely. Rosemary or sage work well with swede too.

Q: How do I avoid a watery mash?
A: Steam-dry the swede after draining to prevent excess moisture.

Q: Is swede the same as turnip?
A: They’re related, but swede (rutabaga) is larger, denser, and sweeter.

Q: Can I roast swede instead of boiling it?
A: Yes, roasted swede adds a deeper flavor—just mash after roasting.

Q: What protein pairs well with this mash?
A: Lentils, chickpeas, beans, or vegan sausages are great options.

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Creamy Garlic & Thyme Mashed Swede Purée