Neeps (mashed swede)
22 min
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.
3 people made this
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
- 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.
- Drain and mash then add a good splash of milk, salt and pepper and some chopped fresh chives, mix well. Serve hot.
