Neeps (mashed swede)

Neeps (mashed swede)


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

Serves: 4 

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

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.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate