Transform carrot and swede into an extra-special side dish with the help of brown butter and thyme. It’s perfect at Christmas, or a special Sunday lunch
Prep:20 mins
Serves 6-8
75g butter3 thyme sprigs, leaves picked500g carrots, peeled and roughly chopped1 medium swede (around 600g), peeled and roughly chopped
STEP 1Heat the butter in a small frying pan over a low heat with the thyme and ½ tsp freshly ground black pepper until the butter begins to foam. Remove from the heat.STEP 2Bring a large pan of salted water to the boil, tip in the carrots and swede and simmer for 30-40 mins until tender. Mash well. While still hot, stir through the butter and serve. Will keep chilled for up to two days or frozen for up to a month.
