What I would call swede is called rutabaga in North America and turnips in Scotland. Turnips got shortened to ‘neeps which became the immortalised partner of haggis for Scotland’s traditional celebration meal on Burn’s Night. I will make Haggis, ‘Neeps and Tatties (straight up mashed potato) for Burn’s Night but I regularly make mashed swede throughout the year because it’s delicious with roast dinners and one of the few veg that Henry will eat without bribery and corruption.
Serves 2 Adults & 2 Kids
swede (approx. 700g peeled)
1 large satsuma or small orange
35g unsalted butter
1 tbsp maple syrup
- Use a horizontal peeler to peel the swede then dice and place into a large saucepan. Cover the swede with water then add the salt.
- Cook on medium/high for 35-40 minutes until soft then drain and place back in the pan.
- Grate over the zest of the satsuma then squeeze in the juice and add the maple syrup. Add the butter and mash then taste and adjust the flavour with salt and pepper. A sprinkle of cinnamon is also delicious on top.
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