Baked neeps and tatties

    Baked neeps and tatties

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    About this recipe: This is a bit of an embellishment on the usual neeps and tatties. Omit the parsnips and substitute more swede if you'd like.

    Serves: 9 

    • 1.6L chicken stock
    • 1.4kg floury potatoes, peeled and cubed
    • 700g swede, peeled and cubed
    • 600g parsnips, peeled and cubed
    • 8 cloves garlic
    • 1 bay leaf
    • 1 teaspoon dried thyme
    • 175g butter, softened
    • 3 onions, thinly sliced
    • salt and freshly ground black pepper to taste

    Prep:40min  ›  Cook:1hr15min  ›  Ready in:1hr55min 

    1. Combine chicken stock, potatoes, swede, parsnips, garlic, bay leaf and thyme in a large pot. Bring to the boil. Reduce heat and cover partially. Simmer until vegetables are very tender, about 30 minutes. Drain.
    2. Transfer vegetables to large bowl. Add 125g butter. Using an electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to a buttered baking dish.
    3. Melt remaining 50g butter in a heavy large frying pan over medium-high heat. Add sliced onions. Saute until beginning to brown, about 5 minutes. Reduce heat to medium-low. Saute until onions are tender and golden brown, about 15 minutes. Season with salt and pepper. Spread onions evenly over mashed vegetables.
    4. Preheat oven to 190 C / Gas mark 5. Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp.

    Make ahead...

    This dish can be prepared up to 1 day ahead. Cover and refrigerate before baking, then transfer from the fridge straight to the oven the next day.

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