Neeps (mashed swede)


    Neeps (mashed swede)

    Neeps (mashed swede)


    2 people 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.
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