This is a bit of an embellishment on the usual neeps and tatties. Omit the parsnips and substitute more swede if you'd like.
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.
I've never made a similar dish, and made this one using all the ingredients, except no swede (I had none), and didn't measure anything, and less garlic. But, it still came out super tasty, even without putting it in the oven to bake. Great recipe! - 05 Feb 2016
This was delicious! It's my first time ever trying neeps and tatties and it was fab. We got a HUGE bunch of turnips in our CSA box this week and I wasn't sure what to do with them so I thought I would try this out. We don't have any parsnips so I did change the recipe accordingly and cut it down by a third since I wasn't feeding a crowd. Came out beautifully and tasted delicious. My mom even ate some and complimented the dish! She HATES turnips so take it as a the best of compliments! <3 Thanks for sharing this great recipe. - 24 Mar 2013
Made this for Thanksgiving and it was a HUGE hit. It is just the right amount of rutabaga and parsnip to add flavor, but not be overpowering. Best part for me was that I could make it the night before, and 25 minutes before the meal was to be served, I pulled it out of the fridge and popped it into the oven. Will for sure make again. - 26 Nov 2005 (Review from Allrecipes US | Canada)