Neeps Antatties Recipes
NEEPS & TATTIES
'Neeps' are better known as swedes, the traditional Scottish accompaniment to haggis
Provided by Good Food team
Categories Buffet, Side dish, Supper
Time 2h15m
Number Of Ingredients 4
Steps:
- The day before you want to serve, preheat the oven to fan oven 200C/conventional 220C/gas 7. Put the potatoes into a pan of lightly salted water, return to the boil and cook for 5 minutes. Drain the potatoes, put them back into the pan and place it back on the heat for a couple of minutes to dry out.
- Meanwhile, pour the oil into a large roasting tin (you may have to use two) and heat it in the oven until smoking hot. Now stir the potatoes into the hot oil and return to the oven to roast, turning occasionally, for 55 minutes.
- Cook the swede in boiling salted water for 50-55 minutes, or until very soft. Drain and add to the roasted potatoes. Roughly mash everything together, keeping quite chunky, then cool, cover and keep in a cool place.
- To serve, preheat the oven to fan 180C/conventional 200C/gas 6. Uncover the potatoes and swede, dot with the butter and put in the oven to reheat for 25-30 minutes, stirring now and again until piping hot. Serve with lots of butter.
Nutrition Facts : Calories 229 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.17 milligram of sodium
HAGGIS, NEEPS & TATTIES
Feel free to use vegetarian haggis if you prefer, which you can find online. Tatties (mashed potatoes) don't usually contain spring onions, so omit them if you like.
Provided by Abi Fawcett
Categories Mains Jamie Magazine Burns Night Specials British
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Peel and quarter the potatoes and turnips or swedes.
- Place the haggis in a large pan of boiling water and cook according to the packet instructions.
- Cook the turnips or swedes and the potatoes in separate pans of boiling salted water for 20 to 25 minutes, or until tender. Drain the veg separately.
- Return the turnips or swedes to the pan, add half the butter and mash, keeping chunky. Season to taste. Cover to keep warm.
- Trim and roughly chop the spring onions. Melt the remaining butter in the potato pan, add the spring onions and cook for 1 to 2 minutes, or until softened. Return the potatoes to the pan and mash with the cream until quite smooth, seasoning to taste. Cover to keep warm.
- Remove the cooked haggis, cut open and place a portion onto each warmed plate. Divide up the turnips or swedes and potatoes (neeps & tatties) and serve.
Nutrition Facts : Calories 527 calories, Fat 38.3 g fat, SaturatedFat 17.9 g saturated fat, Protein 13 g protein, Carbohydrate 31.4 g carbohydrate, Sugar 3.6 g sugar, Sodium 0 g salt, Fiber 0 g fibre
NEEPS AND TATTIES
When we went over to Edinburgh for Hogmanay, our friends made this for us, along with a slice of haggis! This is a traditional Scottish side dish, and goes well with a beef roast or chicken. It is also a great way to use an often overlooked vegetable: the swede (aka the yellow turnip, the rutabaga, or the Swedish turnip).
Provided by wsf
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Place potatoes and swede in a large pot; cover with water. Bring to a boil. Cook until tender, about 15 minutes. Drain. Add butter and mustard powder; mash until well incorporated.
- Stir scallions, salt, and pepper into the mash.
Nutrition Facts : Calories 190.1 calories, Carbohydrate 31.2 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 6.1 g, Protein 4.3 g, SaturatedFat 3.7 g, Sodium 94.2 mg, Sugar 7.9 g
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