Serves: 4
Ingredients
- 500–600 g carrots, peeled and cut into 1 cm slices
- 1 medium swede (about 700 g), peeled and cut into 1 cm cubes
- 50 g butter (fresh, no additives) or Nuttelex (vegan DF spread)
- 1–2 tbsp fresh parsley or chives, chopped
- Pinch salt (optional)
Method
- Cook vegetables: Place carrots and swede in a large saucepan, cover with water, and bring to a gentle boil. Cook 15–20 minutes, until tender when pierced with a fork. Drain well.
- Mash: Return vegetables to the pan, add butter or Nuttelex, and mash until smooth (or leave slightly chunky for texture).
- Flavour: Stir through parsley or chives.
- Serve immediately to keep histamine load low.
