Neepsantatties Recipes

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NEEPS & TATTIES



Neeps & tatties image

'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

8large baking potatoes , washed, peel left on and cut into 2cm x 4cm chunks
6 tbsp light olive oil or sunflower
1 swede weighing about 675g/11⁄2lb, peeled and roughly chopped
50g butter , plus extra for serving

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

NEEPS & TATTIES



Neeps & tatties image

Provided by Jamie Oliver

Categories     One-pan recipes     Jamie's Great Britain     Vegetables     Burns Night Specials     Dinner Party     Sunday lunch     British

Time 40m

Yield 8

Number Of Ingredients 5

1 kg swede
1 kg potatoes
sea salt
white pepper
1 knob of butter

Steps:

  • Fill a large pan with cold water, add a good pinch of sea salt and put it on a high heat. Peel 1 large swede (roughly 1kg), and cut it into 2cm chunks. Once the water is boiling, add the swede and cook for 15 minutes. Meanwhile, peel 1kg of potatoes and cut them into 2.5cm chunks. When the 15 minutes is up, add the potatoes and cook for a further 10 to 15 minutes, or until everything is soft and cooked through. Drain, leave to steam dry for a minute, then mash with a good pinch of salt and white pepper and a knob of butter.

Nutrition Facts : Calories 122 calories, Fat 2.1 g fat, SaturatedFat 1.0 g saturated fat, Protein 2.8 g protein, Carbohydrate 20.8 g carbohydrate, Sugar 5.5 g sugar, Sodium 0 g salt, Fiber 0 g fibre

NEEPS AND TATTIES



Neeps and Tatties image

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

2 pounds russet potatoes, peeled and cubed
2 pounds swede (rutabaga), peeled and cubed
¼ cup butter, softened
1 teaspoon mustard powder
1 bunch scallions, finely chopped
salt and ground black pepper to taste

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

NEEPS & TATTIES SOUP



Neeps & tatties soup image

Enjoy a taste of Scotland in our warming soup made with swede, potato and haggis topping. It's Burns Night in a bowl

Provided by Good Food team

Categories     Soup, Starter

Time 50m

Yield 2 for lunch or 4 as a starter

Number Of Ingredients 12

25g butter
¼ tsp ground coriander
1 onion , chopped
½ medium-sized swede (about 200g), peeled and chopped into small pieces
1 carrot , sliced
1 celery stick , sliced into small pieces
140g potatoes , chopped into small pieces
good grating of nutmeg
400ml milk
140g cooked haggis or black pudding, chopped or crumbled into pieces
2 tbsp double cream
a few celery leaves, torn

Steps:

  • Melt the butter in a large saucepan over a medium heat. Add the coriander and the vegetables, fry for 4-5 mins, then cover with 400ml water and bring to the boil. Cook until all the vegetables are soft - around 20-25 mins.
  • Season with salt, pepper and nutmeg, then add the milk. Transfer to a blender or blitz with a stick blender until smooth, then return to the pan to heat through. (For a really smooth consistency, push the mixture through a sieve after blending.) Check the seasoning and add a little more salt and nutmeg, if you like.
  • Meanwhile, heat the cooked haggis or black pudding in a frying pan until sizzling. Serve the soup in bowls and top with the haggis or black pudding, a swirl of double cream and the celery leaves.

Nutrition Facts : Calories 260 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 1 milligram of sodium

NEEPS AN'TATTIES



Neeps An'tatties image

Very good, I have substituted rutabegas for the turnip,many times, white turnip is not always available. My kids loved these as babbies and older,(omit chives/shallots for babbies). As a matter of interest, a rutabega is not a turnip nor is a turnip a rutabega. they are two different veggies often mistaken as the same. A turnip is white with a purple top and rutabega is yellow with a browish purple top, they each have their own flavour. (I believe a "sweede" is a rutabega)

Provided by Derf2440

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 lb potato
1 tablespoon chopped chives or 4 shallots
1 lb turnips or 1 lb rutabaga
1 tablespoon heated butter or 1 tablespoon heated dripping
salt and pepper

Steps:

  • Cook the vegetables separtely, drain and then mash them together, adding all the other ingredients.
  • Season to taste and serve very hot.

HAGGIS, NEEPS & TATTIES



Haggis, neeps & tatties image

Enjoy a traditional Scottish meal of haggis, neeps and tatties - it's perfect for any Burns Night dinner or simply when you fancy something comforting

Provided by Ailsa Brown

Time 45m

Number Of Ingredients 6

500g haggis
1kg potatoes such as Maris Piper, cut into similar-sized pieces
100ml milk
150g unsalted butter
1 swede, peeled and diced
2 large carrots, diced

Steps:

  • Heat the haggis following pack instructions. When the haggis has 30 mins cooking time remaining, tip the potatoes into a large pan of generously salted cold water, then bring to the boil over a medium heat and cook for 10-12 mins until very tender when pierced with a fork. Drain well and leave to steam-dry in the colander for 10 mins.
  • Add half the milk and two-thirds of the butter to the pan used to cook the potatoes, and warm over a low heat until the butter is melted and the milk is just steaming. Remove from the heat and return the potatoes to a pan, then use a potato masher to mash everything together. Or, pass the potatoes through a medium sieve into the pan in batches using the back of a spoon or ladle. (Using a sieve will give you a very fine, no-lump texture.) Season well with salt and pepper.
  • Meanwhile, cook the swede and carrots in a pan of boiling water for 18-20 mins until very tender when pierced with a fork. Drain well and leave to steam-dry in the colander for 10 mins. Return the vegetables to the pan along with the remaining milk and butter, then coarsely mash using a potato masher - you don't want a smooth texture here. Season well. Serve the haggis with the neeps and tatties alongside.

Nutrition Facts : Calories 782 calories, Fat 50 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 18 grams protein, Sodium 2.08 milligram of sodium

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