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.


    Hampshire, England, UK
    9 people made this

    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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