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Neeps (mashed swede) recipe

Neeps (mashed swede) recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

Neeps or (mashed swede) goes hand in hand with tatties (potatoes) and haggis. This trio is commonly eaten in Scotland on Burns Night in January.

Hampshire, England, UK

6 people made this

IngredientsServes: 4

  • 1 large turnip, peeled and diced
  • splash whole milk
  • salt and pepper, to taste
  • chopped fresh chives, to taste (optional)

MethodPrep:10min ›Cook:12min ›Ready in:22min

  1. Bring a saucepan of water to the boil over a high heat. Add the turnip then allow to cook until tender, about 12 minutes over a medium heat.
  2. Drain and mash then add a good splash of milk, salt and pepper and some chopped fresh chives, mix well. Serve hot.

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What are Neeps

Pictured above is a Swede, a purple headed, white bottomed, root vegetable which turns a bright orange or yellow when diced, boiled and mashed. Some people refer to the mashing as bashed. The name comes from its roots, (pardon the pun!) in Sweden. It does well during the winter and tolerates frosty weather and grows well in Scotland. Here we call it a neep, and they are larger than a turnip and have a sweeter taste. On Halloween we carve them into lanterns. They need a sharp knife and lots of strength!

In America, the equivalent vegetable would be a rutabaga. This name is derived from the Swedish for this root veg, rotabagga.

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The photo above shows haggis, neeps and tatties, which is the Scottish name for potatoes. These are also traditionally served cut up, boiled and mashed. They are a favourite on Burns Night.

Turnip is more of a white root vegetable and the colour remains unchanged once cooked.

If you like our Traditional Scottish Recipes and would like to easily share them with your friends and family please use the social networking buttons below:

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To make 2kg of mashed swedes

4-5 swedes, top and tailed, peeled and cut into 2cm cubes
2 bay leaves

1 Cover the swede with cold water. Add the bay leaves and some salt. Gently bring to the boil. Simmer for about 20‑30 minutes, or until tender.

2 Drain well, reserving the cooking water. Return the dice to the pan over a very low heat for a few minutes to evaporate any excess water, taking care that they don’t burn or stick.

3 Mash until coarse. Blending in a food processor is faster, less of a chore and will give you a smoother purée. It will never be silken, so lightly lumpen is all part of the charm. At this point, for a standard mashed swede you would beat in some butter, nutmeg and white pepper. Instead, try the following .

  • They are seriously easy – made in one bowl with minimal washing up!
  • No fuss and effortlessly impressive.
  • The texture and flavour makes them irresistibly moreish.
  • They only contain 5 basic pantry ingredients.
  • Ready straight from the baking pan. No need to fuss around decorating!
  • Blondies keep well – about 5 days in a tin. Make them in advance if you’re expecting guests.
  • Scalable and endlessly adaptable.

  • Flour – You don’t need anything fancy. Use self raising or do as I usually do and use plain with baking powder.

Pro Tip – Why Bake with Plain Flour?

I’m often asked why I bake with plain flour and add a raising agent rather than use self raising.

First – I don’t bake that often, and the raising agent in the flour can go off. If you use a separate baking powder it is really easy to check that it is still fresh.

Secondly – My kitchen is tiny! By not using self raising flour, I gain some much needed cupboard space.

  • Soft brown sugar – This adds colour and that flavour. I generally prefer a light soft brown sugar, but you could use dark for a very rich intense blondie. Or mix it up!
  • Butter – Regular supermarket butter. Salted or unsalted. If using unsalted, add a pinch of salt too, as it rounds off the flavour.
  • Egg – Large free range
  • Vanilla Extract – Vanilla extract is natural vanilla. Vanilla essence is generally synthetic. I like the vanilla paste which contains the seeds from the vanilla pod. Adjust the quantity according to how potent it is.
  • Baking Powder – If you don’t bake very often or if your powder is past its expiry date, check your baking powder is fresh. It is usually good for months, even years after the expiry, but it is best to check if you are unsure.

Swede recipes

Discover new and delicious ways with this thrifty root veg. BBC Good Food share their top recipes including side dishes, pie toppings and cheesy gratins.

Swede gnocchi with crispy sage

Using much overlooked swede, you can create a budget-friendly, restaurant worthy gnocchi main course. Top with butter-fried herbs for a simple veggie dish

Roast chicken with lemon & rosemary roots

You can eat this roast chicken as a healthy Sunday lunch. Swede, celeriac and carrots flavoured with rosemary, lemon and garlic ramp up the taste

Beef & swede casserole

This gluten and dairy free casserole is hearty and comforting, packed with chunky meat and veg. Simple to prepare, serve up with seasonal greens

Neeps & tatties soup

Enjoy a taste of Scotland in our warming soup made with swede, potato and haggis topping. It's Burns Night in a bowl

Curried swede soup & mango chutney cheese toasties

Serve a big bowl of our curried swede soup with cheese and mango chutney toasties for the ultimate comfort food dish. It's a great meal for the winter months


How to cook neeps


  • 1 large neep (Turnip in Scotland, Swede in England)
  • 3 tbsp butter (I use vegan, but you can use your regular butter)
  • salt and pepper


  1. Carefully peel the turnip with a sharp knife. Make sure it's on a level surface that won't move about and be careful of your fingers. It's a tough beast to cut.
  2. Cut into thick slices about 2 cm wide, once again being careful. Once you've cut into slices, cut it into 2cm strips, then into cubes.
  3. In a large pot cover the chopped turnip in enough salted water to just cover it. Bring it to the boil, with the lid on, then remove the lid and simmer for roughly 15 minutes until tender.
  4. It may need a few minutes more. Do not overcook it.
  5. Drain well and return to the pot.
  6. Mash until smooth with the butter and season with salt and pepper. Taste to check the seasoning is right or if you need to add a bit more.
  7. Serve and enjoy!
  1. In a large pot, cover the frozen turnip in enough water to just cover it and salt the water.
  2. Bring to the boil, then reduce the heat to a simmer. If it is a small dice, it could be cooked in as little as 4 minutes after the water has come to the boil. If it's chopped a bit bigger, it will need longer.
  3. The secret to good neeps from frozen turnip is to drain them well.
  4. Pour the cooked turnip into a colander and shake really well to remove as much water as possible. Leave it to steam dry in the colander for a couple of minutes before pouring back into the dry pan.
  5. Mash until smooth with the butter and season with salt and pepper.
  6. Taste to check the seasoning is right or if you need to add a bit more.
  7. Serve and enjoy!


Neeps are also called turnip in Scotland and Swede in England.

Neeps are best cooked, mashed, seasoned and served on the day you need them. You can chill leftover neeps in an airtight container in the fridge for a couple of days and reheat in the microwave, but cooking it fresh is the best option.

I wouldn't freeze neeps once they are mashed and seasoned. If you want to freeze them, I would suggest peeling and chopping the neeps, then freezing them before cooking them.

Mashed neeps are good served with mashed tatties (potatoes) and haggis (veggie) but also good as a side vegetable with hearty stews and other winter meals.


Yummy! This looks so delicious and tasty! Can't wait to give this a try!

Simple but so good if you do it right.

I wasn't familiar with the name neeps, but turnips I do know! Wow, this is fo informative. I love the detail you have provided and I am going to try this out. I love that it just the veggie, butter, salt and pepper - too easy!

Sometimes simple is the best for flavour. It's all about cooking them right.

I went to scotland last year - so excited to find this recipe!

I hope you had a good time. It's a beautiful country.

Ah, my beloved rutabaga! What you call a turnip, I call rutabaga! Turnips here in the US are very small, about palm sized and skins are purplish. Anyway, I suspect my gramma picked up the American way after she came west to Canada and married a French Canadian. As a baby, I think this was one of my first foods. I was the only one of my siblings who liked them. just made more for me to share with my grandparents. My mom always put milk in them and I said NOPE! I'm going to gramma's house. The first holiday dinner I served for my new hubby at age 18 included rutabaga! We eat it every year now for 49 years and my kids leave the room, they hate them so much! More for me!!

I loved your whole story about them and yes I've heard them called that too. I do love them. Still trying to convince my son, but he will eat a little.

Nigel Slater's swede recipes

N udging the rich juices of a braised faggot, or dissolving into the hot onion gravy that accompanies a Cumberland sausage, the poor swede at least stands something of a chance - especially when it has been mashed with half its weight in butter and crowned with Kerala's entire harvest of black pepper. Beyond that, served as a stand-alone vegetable or floating in a thin stew, this pale golden globe is the most unwelcome of vegetables, losing ground in the last decade to sugar-sweet mangetout and out-of-season asparagus. Yet I must own up to a fondness for this root, particularly when it comes mashed into a translucent amber mound or tucked into the folds of a genuine Cornish pasty.

OK, so it has a bit of a PR problem. A swede has none of the explicit elegance of the asparagus spear, the intricate beauty of the globe artichoke or the touchy-feely virtue of an aubergine. A swede is little more than a big lump of starch. And while it may be a deep amber when cooked and buttered, in the vegetable rack this baby is simply beige. Few vegetables are as heavy to carry home, yield so little juice or smell so unappetising. To add insult to injury, a swede is prone to give you gas. So even if I do succeed in convincing you to befriend this lonely root, you may end up cursing me later.

Time and time again, the dear old swede is passed over for something prettier, juicier or simply sweeter. I do it myself, pouncing on the lush bundles of spinach, the crunchy carrots and bushy purple sprouting, leaving the lone fawn and mauve lump sobbing in the vegetable rack. It doesn't help that a swede is the cheapest vegetable, and that it finds itself inextricably associated with the stews and braises we have ditched for the dazzling flavours of the Far East or the sexy warmth of the Italian kitchen. In short, the swede needs some help.

Yesterday, I fried some in butter, poured in a measure of stock and left the golden chunks to soften and soak it all up. It was a surprising success. I had meant it to accompany a sausage hotpot I was giving friends for supper, but ended up eating the entire panful before they arrived. The secret was to let the slices of vegetable caramelise slightly in the butter and to let them become fully tender, almost squashy, before I tucked in. Two nights ago, I hid more of the orange cubes in a deeply inauthentic Cornish pasty (I chucked the sacred beef in favour of a shoulder of pork) and good they were, too. Tonight, it's thin slices of the fat root baked with sage and chicken stock.

The least popular vegetable it may be, but at least the swede can boast a recipe that is a classic of the British kitchen, which is more than anyone can say for mangetout or mini-sweetcorn. Bashed neeps, as the Scots call them, are one of the most famous of our vegetable dishes, and with just cause. They are best known for their affiliation with haggis, but they deserve to be brought out more often than once a year. They are easy to get wrong. Overcooking will cause them to disintegrate, and a tight hand with the butter and the black pepper will leave everyone wondering why you bothered. Mashed swede is only worth eating when half a packet of butter is suspended in it. The black pepper should be freshly cracked, so that it is truly fragrant. Butter and black pepper is the mantra of swede aficionados.

I should pass on a small tip to those who find swede a difficult vegetable to deal with. Shorn of its thick outer peel, a swede has a habit of slipping under the knife (I find parsnips do the same, especially when wet). This can be dangerous. I get round this by cutting off a lump from one side and using this flat side to stand the swede on while I cut. On the occasions I don't do this, I inevitably have to retrieve the hard and slippery creature from the floor and usually just miss cutting myself in the process.

There is just enough betacarotene in a swede to qualify for inclusion in the sacred list of orange vegetables that are now considered so good for us, though if it is antioxidants you are eating it for, then you might do better to munch on a carrot, bunny-style. Perhaps it is the thought of all the spring produce currently pushing its way up through the soil that spurs me on, but I am happy to make the most of the last of the winter roots. Parsnips, fat carrots and swedes have all been boiled and mashed in my kitchen this week. I have also braised sliced swede with chicken stock and herbs and tried - unsuccessfully - to make a soup from them.

You must be assuming I am sitting here in a cloud of gas. Truth told, root vegetables rarely give rise to what Julia Child, the doyenne of American TV cooks, coyly refers to as the 'rooty-toots' unless they are savagely undercooked. There is no joy in an underdone swede. The trick is to take them to the edge of collapse, but to catch them before they disintegrate. That way, they will be sweet, tender and trouble-free.

Swede with butter and stock
Don't be put off by the word 'stock'. Stock made from a powder or even a cube is fine for this - in fact, I think it is almost better.

500g swede
35g butter
500ml stock, vegetable or chicken, from powder, a cube or the real thing

Peel the swede, cut in half lengthways, and then in half again, then slice it so that you end up with small pieces no thicker than your little finger, rather like sauté potatoes. Now melt the butter in a shallow pan set over a moderate heat and add the swede. Don't stir or move it around the pan for a minute - simply leave the pieces to colour on their flat sides, then turn them. When they are golden-brown around the edges, pour in the stock and bring to the boil.

Once it is boiling, turn the heat down to a simmer and leave for 15 minutes or so until the swede is deep orange-gold and tender enough to squash with a fork. You may need 5 minutes or so longer. The liquid will have reduced to a buttery juice. Serve the swede straightaway (it needs to be very hot to be good) with a grind of black pepper and salt.

Baked swede
Serves 4 as a side dish

1 large swede (about 650g peeled weight)
40g butter
2 medium onions, peeled and thinly sliced
a few sage leaves
1 small sprig of rosemary
chicken or vegetable stock, to cover

Set the oven at 200C/gas mark 6. Cut the swede into slices about as thick as a pound coin. It is easier and safer to do this by first cutting a slice from one side and using this to steady the swede as you cut. Generously butter a baking dish or roasting tin. Lay the slices of swede and onion in the dish, seasoning them with salt and black pepper and strewing a few sage and rosemary leaves as you go. Ladle over the stock so that it just about covers the vegetables - a matter of five or so ladlefuls - then dot on the rest of the butter.

Bake in the preheated oven for an hour or so, turning the swede in the stock from time to time, until the vegetables are tender enough to crush between your fingers. Serve as a side dish, with some of the juices spooned over.

Pork, swede and leek pasties
I know better than to use the word 'Cornish' to describe these - I once lived there, and have no wish to tread on the toes of any pasty purists. The pastry here is somewhat shorter and more crumbly than that usually used for meat pies. Makes 3

for the pastry
60g butter
60g lard
225g plain flour
a little milk or beaten egg for brushing

350g cubed pork, not too lean
1 medium-sized leek
a little butter
1 medium-sized swede (about 350g peeled weight)

Rub the butter and lard into the flour with your fingertips, or blitz it all in a food processor, until the mixture resembles coarse breadcrumbs. Drizzle in enough very cold water - it will be about 3 tbsps - for you to be able to bring the dough into a firm, smooth ball, then leave it in a cool place to rest.

Cut the pork into chunks about the diameter of a thumbnail. Trim the leek, discarding the tough, dark-green bits, and cut them across into thin pieces. Melt a little butter in a shallow pan and fry the leeks till they start to wilt, but without letting them colour. Cut the peeled swede into small cubes, then add it to the leeks when they are approaching tenderness. They will brighten in colour after a few minutes' cooking. When they have been cooking for 5 minutes or so, and the leeks are tender, turn off the heat and let the mixture cool slightly before continuing.

Preheat the oven to 200C/gas mark 6. Cut the pastry into three and roll each piece out into a circle about 20cm across, using a plate to cut round. Toss the pork with the warm leeks and swedes, and season generously with salt and black pepper. Divide the filling between the pastry discs, piling it up in the middle. Brush a little water, milk or beaten egg round the rim of the pastry, then bring the left and right edges of each piece of pastry together, pressing them firmly to seal. Pinch the pastry together to crimp the seam. Make a small airhole in the top, then brush the pasties with milk or beaten egg.

Bake in the preheated oven for 20 minutes, then turn down the heat to 180C/gas mark 5 and continue baking for 35 minutes until the pastry is golden brown.

Swede, Rutabaga or Neeps?

I’ve always called them swedes, but in Scotland they’re neeps or sometimes turnips, and in the USA and Canada, rutabaga. What you need for this recipe is the big round root vegetable, with a purple skin and cream-coloured flesh that turns yellow when cooked. You don’t want white turnips.

Unlike potatoes, swede counts as one of your five-a-day vegetables. It has a lower GI/GL than potato (72/2 rather than 85/14 when boiled).

It also contains more vitamin C, calcium, and folic acid. I love the fact that swede chips come with far fewer food miles than the sweet potato version. While sweet potatoes are usually imported into the UK, cheap and plentiful swedes fill our fields in autumn, and their tops double as animal feed so there is no waste.

Mashed neeps

Prep: 10 min › Cook: 12 min › Ready in: 22 min Bring a saucepan of water to the boil over a high heat. Add the turnip then allow to cook until tender, about 12 minutes. Drain and mash then add a good splash of milk, salt and pepper and some chopped fresh chives, mix well. Serve hot Instructions Peel the swede, quarter, and cut into 2/5cm chunks. Place the swede in a saucepan, cover with salted water, and bring to the boil. Cook for 15-18 minutes, until soft. Once cooked, strain the swede in a sieve or colander. Allow to drain for a few minutes so that the swede is dry..

Instructions Dice the swede into 1 inch cubes Gently boil in salted water for 20 minutes Drain the swede in a colander and leave to air dry In a pan over medium heat, place in the butter and a splash of cream/milk (optional) heat on low until butter has melted. Add the cooked swede and mash to the. Mashed Neeps / Turnips Cooking Method. Cut off the outside of the turnip. Remove the skin to a depth of half an inch (1cm). This ensures the stringy, tough outer parts are not cooked. Chop the turnip into one-inch (2 cm) cubes. Boil in plenty of water for about 45 minutes

Schau dir unsere Auswahl an mashed rüben neeps an, um die tollsten einzigartigen oder spezialgefertigten, handgemachten Stücke aus unseren Shops zu finden Method. Fill a large pan with cold water, add a good pinch of sea salt and put it on a high heat. Peel 1 large swede (roughly 1kg), and cut it into 2cm chunks. Once the water is boiling, add the swede and cook for 15 minutes. Meanwhile, peel 1kg of potatoes and cut them into 2.5cm chunks Place the swede and carrots in a saucepan with some salt and enough boiling water just to cover the vegetables. Bring it up to the boil and simmer gently for about 15 minutes or until the vegetables are tender but not mushy Now you don't have to peel and dice your turnip - simply heat up this can of mashed neeps on the hob. Most popular with customers in Korea Republic of, Italy, United States of America (USA), Spain, France, Germany, Greece, Austria and BFPO, but you can buy Stahly Quality Foods Mashed Neeps for delivery worldwide. One of our Stahly Quality Foods branded products. Product reviews. A rating. Übersetzung Englisch-Polnisch für mashed neeps im PONS Online-Wörterbuch nachschlagen! Gratis Vokabeltrainer, Verbtabellen, Aussprachefunktion

What are neeps is a question perhaps asked by newbie guests at a Burns Supper. Usually they're 'chappit', meaning mashed. (The neeps, I mean, not the guests). The neeps are the yellowy-orange vegetable found next to the tatties. Serve with pepper and nutmeg. Sheep like them too 2 swede (large, peeled), cubed. 3 tbsp butter. pepper (to season) Add the peeled and cubed swede to a pan of cold water and bring to the boil. Cook for 20-25 minutes until tender. Drain off the water and mash the swede using a potato masher or ricer. Add the butter and season with pepper to taste Mashed turnips are a less starchy, more sharply flavored alternative to mashed potatoes. They have a bit of bite that is delightful alongside roasted meats of all kinds and are particularly well-suited to serving with lamb. Neeps, as they call them in Scotland, is a prized side dish served with hearty stews and other slow-cooked and meat dishes

Easy Swede Mash (Mashed Neeps) Fuss Free Flavour

NijWijRecipes brings you Swede Mash (Bashed Neeps)Turn on Closed Captioning in your local language in this YouTube.Serves: 4 - 6 | Prep Time: 10min | Cook. While it is eaten all year round, haggis is particularly associated with Burns Night, when it is traditionally served with neeps and tatties (Scots: swede, yellow turnip or rutabaga and potatoes, boiled and mashed separately) and a dram (i.e. a glass of Scotch whisky). Mashed together, neeps and tatties is also known as clapshot Nowadays, it's normally cooked in casings rather than the stomach. It is always served with mashed potatoes (called tatties) and mashed turnips (called neeps). Keep in mind that depending on where you are located, neeps may mean something different. In England, neeps are considered turnips

Creamy Buttered Swede - Mashed Neeps - Side dish by

  • Original recipe yields 8 servings. The ingredient list now reflects the servings specified. Ingredient Checklist. 2 pounds russet potatoes, peeled and cubed. 2 pounds swede (rutabaga), peeled and cubed. ¼ cup butter, softened. 1 teaspoon mustard powder. 1 bunch scallions, finely chopped
  • utes or less from start to finish
  • Neeps may also be mashed with potatoes to make clapshot. Regional variations include the addition of onions to clapshot in Orkney. Neeps are also extensively used in soups and stews. In England, they are regularly eaten mashed as part of the traditional Sunday roast. Often they are boiled together with carrots and served either mashed or pureed with butter and ground pepper. The highly.
  • Neeps mashed with carrots or potatoes is called clapshot. In Orkney neeps mashed with potatoes (tatties) is called clapshot. Roughly equal quantities of neeps and tatties are boiled together in salted water and mashed with much butter. Seasoning can be augmented with black pepper. Onions are never used. Regionally, neeps are a common ingredient in soups and stews. In England, swede is boiled.
  • Once cooked and well drained, neeps should be mashed until smooth with butter (vegan or dairy depending on your diet), salt and pepper and nothing more. Do not add milk or any liquid
  • For local delicacies taste wild salmon or haggis and mashed neeps. Il s'agit de l'Écosse
  • Neeps and Tatties is a simple comfort Scottish side dish made of rutabagas and potatoes, boiled and mashed together. It goes well with haggis and beef roast. The main ingredients are swede, potatoes, butter, black pepper. Modified June 27, 202

Mashed Turnips - Neeps A perfect Scottish recipe for

  1. Bashed Neeps - the real thing by Not Delia, 21 January 2012. Neeps are traditionally served with haggis and champit tatties to complete the trio of foodstuffs served at a traditional Burns Night supper, along with a dram of whisky, of course. They're also known as swede and rutabaga in other parts of the world
  2. Buy us a cup of coffee.Thank you all so much for watching our recipe videos and supporting our channel. If you would to further support and help us continue.
  3. Neeps and Tatties Known in full as bashed neeps and chappit tatties - mashed swedes and chopped potatoes, respectively - this simple vegetable side dish is a true Scottish classic. Either steamed or boiled until tender, only separately, both the swedes and potatoes are seasoned with merely salt and white pepper, though some might add a dash of nutmeg as well
  4. Neeps and Tatties: Kohlrübe und Möhren putzen und in Würfel schneiden. Alles in reichlich gesalzenen Wasser aufsetzen und weich kochen (ca. 1h). Kartoffel schälen und auch in Salzwasser garen. Wenn das Gemüse weich ist, dann es zu einen Brei stampfen und mit Pfeffer und Salz würzen und 75g Butter unterheben
  5. Traditionally Neeps, (mashed swede) and Tatties (mashed potatoes) are served alongside Haggis. We keep them separated on the plate in even-sized portions. You can however mix together to create Clapshot, by combining the Neeps and Tatties together with chives. What is Neeps made from? Neeps is a Scottish side dish, the vegetable is also known as a Turnip in Scotland. Which leads to some.
  6. Neeps may also be mashed with potatoes to make clapshot. Regional variations include the addition of onions to clapshot in Orkney. Neeps are also extensively used in soups and stews. In England, they are regularly eaten mashed as part of the traditional Sunday roast

Mashed rüben neeps Ets

  • utes, stirring, to remove any water left Add the butter and ginger to the pan and stir well Cook gently for a few
  • Neeps or (mashed swede) goes hand in hand with tatties (potatoes) and haggis. This trio is commonly eaten in Scotland on Burns Night in January
  • Bashed neeps are easy to make - nothing could be simpler. Peel it, chop it, boil it, drain it, add plenty of butter and freshly ground black pepper, mash it, and serve. In previous years abroad sometimes it was too difficult for us to find neeps or they were prohibitively expensive even if they could be found
  • It would certainly be a different preparation, as the Scots really do tatties and neeps quite simply, butter, nutmeg, a little cream, salt and pepper. Make sure to add lots of fresly ground black pepper, excellent with neeps
  • utes or till soft, then drain well and mash with a. Cook swede in a pan of boiling, salted water for about 15
  • s Ready in 1¾-2¼ hours, including reheating Easy. Serves 8 'Neeps' are better known as swedes, the traditional Scottish accompaniment to haggis. Share on facebook . Share on twitter. Share on.
  • Das schottische Nationalgericht Haggis wird traditionell von chappit tatties (Kartoffeln), mashed neeps (Rübenbrei) und Scotch Single Malt Whisky begleitet. Käse. Frischkäse Caboc ist ein Crème-fraîche-ähnlicher Frischkäse aus den schottischen Highlands, der mit Hafermehl überzogen wird. Bries und Camembert

Neeps and tatties recipe Jamie Oliver recipe

  • Neeps mashed with carrots or potatoes is called clapshot. In Orkney neeps mashed with potatoes (tatties) is called clapshot. Roughly equal quantities of neeps and tatties are boiled together in salted water and mashed with much butter. Seasoning can be augmented with black pepper. Onions are never used. Regionally, neeps are a common ingredient in soups and stews
  • Nov 15, 2018 - Traditional Scottish dish. Serve mashed neeps with haggis and tatties on Burns night
  • Jan 20, 2018 - A traditional Scottish dish - serve mashed neeps with haggis and tatties on Burns Night..

Serves: 2 Cooks: 5 minutes. Raw Ingredients: Turnip (98%), Butter ( Milk ), Salt, White Pepper. Potato (90%), Milk, Butter ( Milk ), Salt, White Pepper. Allergy Advice: For allergens, see ingredients in bold Instructions. 1 Peel and cut rutabaga and potatoes into two inch pieces and put into separate saucepans. Cover with water. Add 1 teaspoon salt to each pan. Cook until tender, remove from heat and drain. Leave in pan. Rutabaga will take about 30 minutes, and potatoes will take less time (about 5 minutes less)

Bashed Neeps and Carrots Recipes Delia Onlin

  1. 600g Gnocchi. 450g Haggis (traditional or vegetarian) 300ml Double Cream. Place the cubed neep in a pan with the butter, sugar, whisky and enough boiling water to barely cover. Bring to the boil and cook uncovered over a high heat until the neep is tender and the water has evaporated to leave a buttery glaze
  2. utes on.
  3. Haggis, mashedneeps, creamed potatoes & light Dalwhinnie sauce. vegetarian haggis with mashedneeps , potato topping and light Dalwhinnie cream. Pre cooked with reheating instructions included. Stornoway black pudding, potato gnocchi dumplings, bacon lardons and diced onion topped with free range poached egg

Stahly Quality Foods Mashed Neeps - British Corner Sho

  1. To clear it up now (some hope), neeps is a dish of diced or mashed swede - I suspect references to bashed neeps come from an English notion - which are referred to in Scotland - and many parts.
  2. Serve with mashed neeps (swede) and tatties (potatoes), green veg and onion gravy. Our online recipe collection helps new veggies find their feet and gives inspiration to those in a culinary rut. However, developing new recipes is costly and as a charity we can't do this without you. Will you donate £3 a month to help create more tasty, nutritious meal ideas? Donate today. All recipes.
  3. Haggis wird oft mit den klassichen Beilagen Neeps und mashed Tatties (schottisch für Steckrübe und Kartoffeln) serviert und traditionellerweise in einem Schafsmagen gekocht (eine historische Vorgehensweise zum Konservieren von Fleisch). Heute wird Haggis jedoch meistens in einer synthetischen Wursthülle verkauft und gekocht. Wir stimmen zu, dass er vielleicht nicht den Titel des.

This simple vegetable side dish recipe of creamy buttered swede, aka mashed neeps, makes a perfect addition to the dinner table. Great served up at family meals, Sunday roasts, as a Christmas dinner vegetable side dish, or serve up Haggis, Neeps & Tatties for Burns Night or Hogmanay. How to.. Often served with the classic sides of bashed neeps and mashed tatties (that's Scots for turnip and potatoes), haggis is traditionally cooked in a sheep's stomach (a historic way of preserving meat), but most haggis nowadays is sold and cooked in a synthetic sausage casing. We agree that it may not win the title of the most elegant dish on the planet, but it really is undeniably delicious.

Echt schottisch Haggis, neeps and tatties, Schafsinnereien,weiße Rübchen und Kartoffelstampf, gelten als Nationalgericht der Schotten. Ihr geliebter Dichter Robert Burns lobpreist es When the neeps are tender, strain, return to the pan and mash until coarsely mashed, and add salt, lots and lots of coarse ground black pepper, and a few chunks (40gms.) of vegan spread. Serve immediately piping hot. While the root vegetables are simmering, make the whisky sauce: WHISKY SAUCE. Serves 4. Ingredients: A small onion: approx. 120 gms Look up the English to Polish translation of mashed neeps in the PONS online dictionary. Includes free vocabulary trainer, verb tables and pronunciation function

Mashed neeps - Englisch-Polnisch Übersetzung PON

Neeps: Neeps are the colourful element to your Haggis, neeps and tattie stack and the name short for turnip. But wait! Before you start writing your shopping list, a neep/turnip in Scotland in England is referred to as Swede and in America as a Rutabaga ''Mashed neeps and taters' is English for mashed parsnips and potatoes and, to hear it from them, nothing tastes as sweetly of England as a good parsnip boiled with potato and mashed with butter.' 'The unfussy menu provides hikers' staples such as home-made steak pie, melt-in-the-mouth macaroni cheese and haggis neeps and tatties, with a variety of sturdy, wholesome soups and daily.

Jan 25, 2017 - A traditional Scottish dish - serve mashed neeps with haggis and tatties on Burns Night.. Neeps and tatties: When the English whip up their turnips mashed with potatoes, we call it exactly that. When the Scottish whip up their turnips mashed with potatoes, they call it 'Neeps and Tatties'. Neeps and Tatties are traditionally served with haggis. We could write you up a description of what exactly haggis is, but we will reserve that particular pleasure for another time. For now. TATTIES & NEEPS. 2 lb Potatoes peeled & cut into-eighths Prepare Tatties (mashed potatoes) and Neeps (turnips) In a 3 quart saucepan, combine potatoes #3. Verfasser

What are neeps? Easy to explain, harder to chop u

Slow braised venison and root vegetable casserole topped creamed potatoes and Stornoway black pudding. Pre cooked with reheating instructions included. Prime cut of Ayrshire double fillet steak in fresh herb and red wine marinade, ready to sear and oven cook.. Side of soft peppercorn sauce with brandy Sehen Sie sich diese Stock-Fotografie an von Haggis With Neeps Mashed Potato. Bei Getty Images finden Sie erstklassige Bilder in hoher Auflösung Cut off the outside of the turnip. Remove the skin to a depth of half an inch (1cm). This ensures the stringy, tough outer parts are not cooked. Chop the turnip into one-inch (

Mashed neeps recipe - Netmum

  1. It is classically served with mashed turnip (neeps) and mashed potatoes, or tatties as we like to call them here. You might wish to wash down your meal with a wee dram of Scottish Whisky and then finish on a high with dessert. A typical Scottish dessert you might find served is Cranachan, which is basically just whisky-flavoured whipped cream served with oats and raspberries.
  2. Keep the mashed potato warm for the next stage. To assemble, spoon a layer of mashed neeps/carrots into the bottom of each potato shell. Top the neeps with a layer of warm crumbled haggis, smooth with the back of a spoon and finally, top the haggis with a generous topping of the buttery potato mash (don't worry if it's a little spiky and uneven). Sprinkle each filled potato with the.
  3. Haggis is usually served with mashed neeps (turnips) and tatties (potatoes). Aberdeen Angus Beef. Developed in the early 19th century from the cattle of Northeast Scotland, the Aberdeen-Angus breed is a popular staple food in modern Scotland. Aberdeen-Angus is the hallmark of quality beef around the world. Under natural conditions, the cattle matures early, achieving a desired balance of fat.
  4. utes. Drain well and return to the pan over a low heat.
  5. For the mashed neeps • Dice turnip into even sized pieces and boil until tender • Drain turnip and put back into the pan (on the heat) to dry out any excess water • Mash until extremely smooth. Add the rest of the butter and a pinch of salt • Spoon into piping bag and keep warm . For the Haggis • Catch your wild haggis from the lowland hills of Scotland. Heat haggis as per.
  6. ce, Mince and Tatties, Neeps, The Orkney News. Post navigation. Maree Todd: Growing Interest in Orkney for an Independent Scotland. Poetry Corner. 10 replies » benmadigan says: August 14, 2019 at.
  7. Highlander Chicken on Cockburns of Dingwall Haggis with Mashed Tatties, bashed and Neeps with a Dijon Cream Sauce Obwohl das Essen deftig ist, gut schmeckt und satt macht, wollen wir auch an diesem Abend noch ein Dessert testen. Schließlich haben wir nicht jeden Tag Gelegenheit, schottisches Essen zu probieren. Diesmal jedoch beschränken wir uns auf ein Dessert für uns beide. Mehr geht.

Easy and Delicious Mashed Turnip Recipe - The Spruce Eat

Mashed neeps (AKA turnips - you may call them swedes) are traditional at a Burns Night Supper. Neeps are an amazing vegetable but not one I like mashed (or served as a side at all). However, if you like them as a side neeps are the thing (just boil until soft and mash with a little gluten-free, vegan margarine and salt and pepper). I'm having sprouts and greens (both in season at the. Haggis, Neeps and Tatties Stack for Burns Night is an example of how haggis can be served in the most enticing and beautiful manner. No, haggis isn't the only thing Scots eat, but like anything else, if the quality is good, it's delicious Yes, mashed swede can be frozen. It can be a little watery when reheated although this can be countered by reheating gently on the stove until the excess water has evaporated. You can also freeze swede and carrot mash as long as it's fully cooled before placing in the freezer. Freezing Swed How do you make mashed turnip? Well first you peel your yellow turnip, cut it into cubes and boil in salted water for about 15-20 minutes, drain the water and then you mash them with butter in the pot, with a potato masher Tatties - aka. potatoes are boiled until tender, and mashed. Neeps - short for Turnips and aka. Swede in England and Rutabaga in the USA. also boiled until tender and mashed. Throw in some simple flavours (salt and pepper) and add a little luxury with a few chunks of vegan butter. It's that easy

Swede Mash (Bashed Neeps) - YouTub

Cut the neep into small chunks and boil until soft (around 10-15 minutes) in heavily salted boiling water. Drain and dry out the neeps in a colander to release excess moisture. Mash with a good knob of butter, plenty of salt and black pepper and a goof glug of whiskey. Place the sliced potatoes in a frying pan with 30g butter. Just cover with boiling water, season with salt and cook for around 5 minutes until the potatoes are soft and the liquid has evaporated Mashed Neeps (turnip) with Butter. Like mashed potato, the number of calories in your mashed neeps will depend on the amount of butter you choose use. Calorie Count. 200g of mashed turnip is

200 calories* Burn Exercise. An hour of strength training (weight lifting and exercises

200g of mashed cooked neeps/swede 30g of grated Scottish Cheddar 1 egg to brush the pastry. Method. Butter a 20 cm diameter round pie dish to make one big round pie. If you prefer you can use the pastry to make 4 rectangular pies instead and decorate to look like Saltires. Make the mashed potato and mashed neeps then set to one sid 'Neeps' are better known as swedes, the traditional Scottish accompaniment to haggis 2 hrs and 15 mins . Easy 'Skirlie' is a Scottish word for toasted oatmeal, which gives a crunchy texture to mashed potato - try this as a side dish at your Hogmanay celebration 35 mins . Easy. This attractive pack contains everything you need for a traditional Scottish meal. The contents of the pack include 'whole' Scotch haggis in a tin, a can of 'bashed neeps' (diced swede turnip), and a pack of 'tatties' (mashed potatoes), and will serve three people. All you need to add is a glass or two of whisky Haggis is a type of sausage made from sheep's organs, such as the heart, liver and lungs, mixed with onion, oatmeal and spices for taste and flavor. The pudding is then stuffed and cooked in a sheep's intestine for casing. Haggis is usually served with mashed neeps (turnips) and tatties (potatoes) A traditional Scottish haggis meal, often served on Burns' Night, with mashed potatoes and swede aka 'tatties and neeps'. SCOTTISH HAGGIS / BURNS NIGHT SCOTTISH HAGGIS / BURNS NIGHT

Haggis is traditionally served with 'neeps 'n' tatties' - mashed swede and potatoes - and whisky on Burns Night. Haggis, clapshot and whisky sauce by The Hairy Biker My mother always made this, ceptin we called it mashed turnips. I never knew we were eating something as exotic as Tatties and Neeps. A rose by any other name eh? *Tatties and Neeps* Serves 4 Printable Recipe Pretty basic. Pretty tasty. Yum, yum! 1 lb potatoes (You want a nice and floury type, such as a Maris Piper) 1 tablespoon chopped chives 1 lb. neeps (depends where you come from whether. Als Neeps bezeichnet man in Schottland ein Püree aus Steckrüben, und Tatties sind Kartoffeln, die ebenfalls als grobes Püree serviert werden. Haggis, Neeps & Tatties war übrigens auch die Leibspeise von Robert Burns, Schottlands berühmtesten Dichter

. Grab a tattie scone and spoon/smear the mashed neeps and carrots on top. Take care not to overload it otherwise you'll. Add some red onion marmalade on top. It's tempting to load this on but again you'll risk losing. The swede is actually a member of the cabbage family, with purple and green skin and orange flesh which has a sweet earthy taste. It is known by several other names including Russian Turnip, Sweedish Turnip, Neeps, and in the USA is called Rutabaga. Swede Vs Turnip. Sometimes the swede can be confused with a turnip, which has a similar appearance. However, turnips are typically smaller and the flesh inside is white rather than orange or yellow coloured While your Haggis is cooking, prepare your potatoes (tatties) & swede (neeps) in separate pans. These need to be mashed and seasoned with butter salt and pepper. I like mine quite rustic (lumpy - but not too lumpy - but not perfectly smooth either!) - Keep warm until ready to stack. Step 3. FOR THE SAUCE: Step Haggis, mashed neeps, creamed potatoes & light Dalwhinnie sauce. vegetarian haggis with mashed neeps , potato topping and light Dalwhinnie cream. Pre cooked with reheating instructions included. Stornoway black pudding, potato gnocchi dumplings, bacon lardons and diced onion topped with free range poached egg

It is a traditional Scottish dish usually served with 'neeps and tatties' (swede, yellow turnip and potatoes, boiled and mashed separately) and a 'dram' of Scotch w A serving dish with a whole haggis, diced turnips and mashed potatoes. Vegetarian Haggis with Neeps and Tatties, a meat free alternative for a Burns Supper Haggis, potatoes and turnips. Regarded as the National dish of Scotland, U Personally I just like the Neeps and Tatties (Swede/turnip and Potatoes) but not the Haggis. This Burns Night Supper is traditionally piped into the celebrations by a piper dressed in full Scottish regalia. It is presented on a big oval platter with the Haggis in the middle surrounded with mashed tatties and mashed neeps. Some folk also like. Instructions. Preheat the oven to 200°C. Place the potatoes on an oven tray, brush with the olive oil and a sprinkle of sea salt, then bake for 40-50 minutes. Remove from the oven and allow to cool until you can comfortably pick them up. Meanwhile, put the diced veg into a pot and cover the veg with cold water You will need: 200g rooster potatoes, peeled and cut into even-sized pieces 3 tbsp warm milk or cream 40g unsalted butter sea salt and freshly ground black pepper Buy Now 1 Nick Nairn haggis, cooked according to the pack instructions Buy Now 800g turnip, peeled and cut into even-sized pieces (by the time it's mashed this reduces down to about 400g

Game dumplings with bashed neeps

Mark Hix says: “As a child, I’d buy faggots in the chippy after swimming. I’ve stayed loyal to that spiced livery flavour ever since. Faggots are a good, cheap wintry dish. Generally they’re eaten with peas, frozen or mushy, though I prefer mashed potato or root vegetables such as neeps or coarsely mashed parsnips. You could also make a minted pea purée. I suggest making these with lamb or pork caul fat, which a butcher can order for you. It keeps all the flavours in during cooking and isn’t any different from sausage skin. I used the mincing attachment on my stand mixer for this, but you could use the chopping blade of a food processor or just buy ready-made mince.”


  • onions 2 small, finely chopped
  • garlic 2 cloves, crushed
  • thyme leaves picked to make 1 tbsp
  • juniper berries 3, crushed
  • vegetable oil 1 tbsp
  • minced pork belly 200g
  • minced pork or game liver 250g
  • minced game meat (such as pheasant, venison or hare) 350g
  • fresh white breadcrumbs 100g
  • ground mace or nutmeg ½ tsp
  • red wine 100ml
  • caul fat 100-120g lamb or pig, soaked for 1 hour in cold water


  • vegetable oil 1 tbsp
  • onion 1 small, finely chopped
  • butter a generous knob
  • plain flour 1 tbsp
  • tomato purée 1 tsp
  • Dijon mustard 1 tsp
  • red wine 100ml
  • beef stock 250ml


Gently cook the onions, garlic, thyme and juniper berries in the oil in a frying pan for 4-5 minutes or until soft. Add the pork belly and continue cooking for 3-4 minutes, stirring well. Remove from the heat, tip everything into a large bowl and cool.

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