Carrot and swede mash with horseradish

Swede is the vegetable people often overlook, and it deserves more attention. In parts of the UK it is the turnip that goes into the Halloween lantern tradition and the Burns Night "neeps" beside the haggis, which tells you how long it has been a winter staple. It has a firm, slightly peppery sweetness that softens beautifully when boiled. Pair it with carrot, which brings a rounder sweetness, and you get a mash that tastes richer than its simple list of ingredients suggests.

A little cooking tip: make sure the chopped pieces are roughly the same size, so they finish cooking together. Swede takes a bit longer than you might expect, so test a piece with a knife before you drain. Once drained, let the vegetables sit in the colander for a minute or two so the extra steam escapes. That keeps the mash fluffy instead of watery.

The horseradish is what makes this dish sing. Creamed horseradish gives a warm, clean bite that fades quickly, so taste as you go and add it gradually. Stir it in while the vegetables are still hot so it blooms through the mash. A grind of black pepper on top adds a bit of contrast without any extra fuss.

This mash is happy alongside oily or rich main dishes. If you are making a plate for a weeknight, it sits well next to a piece of baked cod with a herb crust, where the horseradish echoes the sharpness of the topping. For something more hearty, try it with a small wedge of Baked Carrot and Cheddar Kugel if you want two different vegetable sides on the table. And if you are feeding a crowd on a cold evening, a plate of Savoury beef and mushroom pies makes the mash feel like a proper Sunday meal.

To keep leftovers, cool the mash quickly, then refrigerate it in a sealed container for up to three days. Reheat it gently in a pan with a splash of water, stirring so it does not catch on the base. Leftover mash also makes a good base for fishcakes or a topping for a simple vegetable bake. Its flavour often deepens overnight, so you may find the horseradish tastes a little stronger the next day.