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Neeps and tatties
- Linzi Pucino
Published: December 5, 2022 at 3:44 PM
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Serves 4
Easy
Prep: 10 mins
Cook: 30 mins
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This regional side dish can accompany a variety of meals – mince, roast chicken, even Christmas dinner! Swedes are known as neeps in Scotland and are often mashed with potatoes
Gluten free
Low fat
Low salt
Low sugar
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Make this neeps and tatties recipe, then check out our haggis, mince and tatties, cock-a-leekie soup and more Burns Night recipes.
Ingredients
Nutrition
- 600g medium potatoes
- 1kg swede
- 2 tbsp unsalted butter
Nutrition: per serving
-
kcal190
-
fat6.5g
low
-
saturates3.9g
-
carbs27.5g
-
sugars5.8g
low
-
fibre4.3g
-
protein3.1g
-
salt0.1g
low
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Method
-
step 1
Peel and chop the potatoes and swede into 2-3cm cubes. Put the swede in a large pan and cover with cold, salted water, then bring to the boil over a medium-high heat. Lower the heat slightly and cook for 15 mins, then add the potatoes.
-
step 2
Boil for another 10-15 mins or until the potato is just tender, then drain well in a colander. Allow to steam-dry for a few minutes before transferring back to the pan and mashing with the butter and plenty of seasoning. Don’t make it completely smooth, a bit of texture is works well.
Check out more recipes for Burns Night
Authors
Linzi Pucino
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