Carrots & Swede with Mirin & Parsley

0.0/5 rating (0 votes)
  • Serves: 6-8
  • Prep Time: 10 mins
  • Ready in: 15 mins
  • Print:
Carrots & Swede with Mirin & Parsley



Mirin is not normally associated with a traditional Christmas lunch, but is a great seasoning and really bring out the flavour of carrots.


  • 500g carrots
  • 500g swede, roughly
  • 115g unsalted butter, softened but not melted
  • juice of 2 lemon
  • 3-4 tbsp Mirin (rice wine)
  • 2 tbsp dark soy sauce
  • 4 tbsp roughly chopped parsley
  • salt and freshly milled black pepper

Share This

Follow Phil


  • Cut the carrots and swede into smallish pieces.
  • Cook in plenty of boiling, salted water, until well cooked.
  • Crush with a potato masher until you have nice puree.
  • Add the butter and lemon at this point.
  • Spoon into a bowl and check the seasoning.
  • Add the mirin, soy and seasoning.
  • Finally add the chopped parsley.
  • Keep warm.