Neeps (mashed swede)

    Neeps (mashed swede)

    2saves
    22min


    1 person made this

    About this recipe: 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.

    geneviever Hampshire, England, UK

    Ingredients
    Serves: 4 

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

    Method
    Prep: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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